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COPYRIGHT DEPOSIT. 



DAINTY 
DESSERTS 

BY 

Mary M. Wright 

Author of 

"Candy Making at Home" 

"Preserving and Pickling" 

"Salads and Sandwiches" 

"Hospitality" 



A LARGE COLLECTION OF 
RECIPES FOR DELICIOUS 
SWEETS AND DAINTIES 



Philadelphia 

The Penn Publishing Company 

1922 






COPYRIGHT 
1922 BY 
THE PENN 
PUBLISHING 
COMPANY 




Dainty Desserts 



Made in the U. S. A. 



JUL 2572 



©CS.A677623 



Contents 



I. Dainty Desserts for Special Occasions 



/rtii\i r incase.!*, i o run. urcvitiL v^v^asiulnb < 

Strawberry or Red- Raspberry Sponge . 


1 1 

*3 


Loganberry Mold . 


14 


Strawberry Cream with Caramel Sauce . 


H 


Gooseberry Dainty .... 


15 


Strawberry Snow Pudding . 


16 


Cherry- Custard Cream 


17 


Gooseberry Sponge .... 


18 


Pineapple Pudding .... 


*9 


Apple Torche ..... 


l 9 


Pear and Chocolate Bavarian Dessert 


20 


Peach-Gelatin Pudding 


21 


Orange and Rhubarb Dessert 


22 


Bananas-in-Rhubarb Jelly . 


22 


Apple-Cranberry Dessert 


2 3 


Cranberry- Gelatin Pudding . 


. 24 


Quince Dessert, Maple-Nut Sauce 


25 


Pear Bavarian Cream .... 


. 26 


Quince Loaf ..... 


. 26 


Lemon Jelly Dessert .... 


27 


Lemon Jelly with Marshmallows . 


. 28 


Lemon Jelly with Dates 


29 


Orange Delight ..... 


• 2 9 


Macedoine Orange Dessert . . . 
3 


. 30 



CONTENTS 



Orange Jelly with Corn-starch Cream 

Strawberries in Gelatin 

Ginger Sponge 

Ginger Pear Loaf 

Pear Compote . 

Date Ring with Boiled Custard 

Apple Gelatin . 

Currant Snow . 

Raspberries in Currant Mold 

II. Delicious Fruit Desserts 
Delectable Apple Pudding 
Apple Compote 
Apple Roll 
Carameled Apples 
Apple-Chestnut Pudding 
Cranberry-Apple Pudding 
Peach Batter Pudding 
Pear Condee 
Pineapple Pudding 
Pineapple Custard 
Melon Custard . 
Red Raspberry Charlotte 
Sponge-Drops with Strawberries 
Strawberry Baba 
Raised Strawberry Shortcake 
Rhubarb-Meringue Pudding 
Rhubarb-Tutti-Frutti Shortcake 
Apple Souffle . 
Apples Baked in Grape-Juice 
Baked Apples with Chocolate-Nut Fillin 
Pear Custard 



CONTENTS 



Banana Pudding 
Peach Batter Pudding 
Cranberry -Banana Compote 
Cranberry Meringue Pudding 
Quince Betty 
Peach Dumplings 
Banana-Apricot Pudding 
Banana-Strawberry Pudding 
Orange Sponge . 
Orange Trifle . 

III. Delicious Frozen Desserts 
Strawberry Meringue Ice 
Currant Ice 

Red- Currant Water-Ice 
Cherry-Lemon Frappe 
Rhubarb Sherbet 
Peach Sherbet 
Mint Sherbet 
Grape Sherbet 
Peach Ice 
Apple Frappe 
Cranberry Sherbet 
Plain Ice-Cream with Jellied Fruit 
Ginger Cream . 
Cocoanut Ice-Cream 
Chocolate Ice-Cream 
Orange- Rice Cream 
Apple Ice-Cream 
Melon Cream . 
Red- Raspberry Glace with Plain Ice-Cream 
Huckleberry Ice .... 



CONTENTS 



Raspberry Sherbet 
Pineapple Ice . 
Almond Ice-Cream 
Caramel Cream 
Grape Ice 
Banana Cream . 
Peach Ice-Cream 
Chocolate Ice-Cream 
Maple Nut Mousse 
Prune Mousse . 
Banana Mousse . 
Macedoine Mousse 



IV. Salpicons, Sillibubs and Other Uncooked 

Desserts . 

Peach Fluff 
Peach Salpicon . 
Pineapple Salpicon 
Orange Salpicon 
Watermelon Salpicon 
Cantaloup Rings 
Banana-Snow Whip 
Strawberry Cocoanut Cup 
Marshmallow Cream 
Currant-Jelly Whip 
Currant Sillibub 
Peach Sillibub . 
Apple Sillibub . 
Pear Salpicon 
Sponge-Cake Sillibub 
Grape Dew 
Strawberry-Orange Delight 



CONTENTS 



Strawberry Fluff ..... 

Strawberry Marshmallow Whip . 

Dainty Desserts Made with Corn-starch, 
Tapioca and Rice 
Strawberry Harlequin Pudding 
Corn-starch Custard with Quince Foam 
Sago-Snow Pudding . 
Pear Condee .... 
Rice and Fig Pudding 
Orange Meringue 
Velvet Pudding with Raspberries . 
Peanut Blanc-Mange with Bananas 
Jellied Prune Ring with Almond Custard 
Pineapple Snow 
Orange Corn-starch Pudding 
Chocolate Blanc-Mange with Bananas 
Rice Chocolate Pudding 
Cocoanut Rice Pudding 
Fruit in Rice Ring 
Ginger Rice Pudding . 
Tapioca Fluff with Fruit 
Rhubarb-Tapioca Pudding 
Tapioca Dainty 

Chocolate Blanc-Mange with Bananas 
Tapioca and Prunes . 
Fig Tapioca 

Rhubarb-Tapioca Pudding 
Caramel Nut Tapioca 
Apricot-Apple Pudding with Tapioca 
Banana Tapioca Pudding 
Pineapple-Tapioca Pudding 



IOI 
IOI 



i°3 
105 
106 
107 
108 
109 
109 
no 
I II 

112 

"3 
II 4 
II 4 

"5 
116 
116 

"7 
118 
118 
119 
120 
120 
121 
121 
122 
123 
123 
124 



8 



CONTENTS 



VI. Holiday Puddings and Desserts 

Golden Plum Pudding 
English Plum Pudding 
Plain Plum Pudding . 
Frozen Plum Pudding 
Plum Pudding Jellied . 
An Eggless Plum Pudding 
A Frozen Nut Pudding 
Fig Pudding 
Pecan Fig Pudding 
Chestnut Pudding 
Pumpkin-Custard Pudding 
Creole Pumpkin Pudding 
A Plum-Cranberry Pudding 
Plum Pudding Ice-Cream 
Cranberry-Apple Pudding 
Steamed Cranberry Pudding 
Frozen Nut Pudding . 
An Apricot Ice . 

VII. A Variety of Puddings 

Peach Rice Pudding . 

Steamed Quince Pudding 

Caramel Bread Pudding 

Banana Pudding 

Cranberry Meringue Pudding 

Prune Puff Pudding . 

Prune Batter Pudding 

Huckleberry Pudding 

Steamed Orange Pudding 

Date Cottage Pudding with Orange Sauce 

Orange-Date Pudding 



CONTENTS 


9 


Maple-Date Pudding 


"53 


Staffordshire Apple Pudding 


153 


Apricot Suet Pudding . 


i54 


Fig-Suet Pudding with Orange Sauce 


155 


A Cranberry-Prune Pudding 


156 


Indian-Apple Pudding . 


i57 


Fig Pudding 


i57 


Maple Tapioca Pudding . 


158 


Dried Apple Gelatin Pudding 


158 


Prune Batter Pudding . 


i59 


Indian-Rice Pudding .... 


160 


Old-fashioned Baked Indian Pudding . 


161 


Steamed Indian Fruit Pudding 


161 


Plenty of Pie 


163 


Date Pie 


165 


Colonial Pie with Whipped Cream 


. 166 


Cocoanut Pumpkin Pie 


. 166 


Pumpkin-Raisin Pie . 


. 167 


Pumpkin-Date Pie .... 


. 167 


Orange-Raisin Pie . 


. 168 


Cocoanut Cream Pie . 


. 168 


Pear Custard Pie ... 


169 


A Delicious Quince Pie 


. 170 


Rhubarb-Custard Pie . 


171 


Pecan Nut Pie 


. 171 


Pecan and Raisin Pie . 


172 


Apple-Lemon Pie .... 


• 173 


Apple-Grape Pie ... 


. 173 


Apple- Pineapple Pie . 


• 174 


Cherry-and-Pineapple Pie . 


• 174 


Cranberry Meringue Pie . 


• 175 



10 



CONTENTS 




Cranberry Pie 


"75 


Strawberry- Custard Pie ... 


176 


Old-fashioned Mincemeat . 


177 


Eleventh Hour Mincemeat . 


178 


Banana Pie ..... 


178 


Banana Pie with Jelly Meringue . 


179 


Peach Cocoanut Pie . 


. 180 


A Chocolate Fruit Pie ... 


180 


A Peach Preserve Pie ... 


181 


Rhubarb- Raisin Pie . 


182 


Rhubarb-Apple Pie . 


. 182 


Pineapple- Rhubarb Pie 


183 


Apple- Custard Pie 


. 183 


Cherry-Apple Pie ... . 


184 


Apple Pie with Cranberry Meringue 


. 185 


A Modern Mince Pie ... 


. 186 


Apple and Date Pie . 


. 187 


Strawberry Pie . 


. 187 


Canned Pear and Cranberry Pie . 


. 188 


Pineapple Pie .... . 


188 


A Dainty Orange Pie 


. 189 


Orange and Pear Pie . . . • 


190 


Strawberry-Meringue Pie 


. 190 


Strawberry Cream Pie ... 


. 191 



Index 



193 



Dainty Desserts 



DAINTY DESSERTS FOR SPECIAL 
OCCASIONS 



CHAPTER I 

DAINTY DESSERTS FOR SPECIAL 
OCCASIONS 

Strawberry or Red-Raspberry Sponge 

1 cup sugar 3 eggs 

1 cup strawberry or 1 tablespoon gelatin 

red-raspberry pulp 1 lemon 

y* cup water 1 teaspoon vanilla 

Place the sugar and water in a saucepan 
or kettle and boil until the mixture spins a 
thread, then add the vanilla, pour over the 
stiffly beaten egg-whites and beat up until light 
and foamy. 

Put the lemon-juice and one-half cup water 
in a kettle and bring to a boil ; then stir in the 
gelatin previously dissolved in a little cold 
water. When gelatin is cool but not stiff, add 
the fruit-pulp. Add to the egg mixture by 
spoonfuls. Turn into a mold and chill. Gar- 
nish with whole berries and whipped cream. 

13 



14 DAINTY DESSERTS 

Loganberry Mold 

1 pint loganberries 2 tablespoons gelatin 

1 cup sugar 2 bananas 

1 cup boiling water 1 lemon 

Custard sauce 

Boil the loganberries with the water and 
sugar for fifteen minutes ; then pass through a 
sieve. Dissolve the gelatin in a little cold 
water and stir into the hot fruit-pulp. Slice 
the bananas and sprinkle with the lemon- juice. 
A little of the lemon rind may be boiled with 
the berries to give a lemon flavor. 

Line a mold with some of the banana slices 
and pour in the loganberry mixture with the 
remainder of the bananas added. Chill, and 
when ready to serve turn out and serve with a 
boiled custard sauce. 

Strawberry Cream With Caramel Sauce 

1 pint cream 1 pint strawberries 

1 tablespoon gelatin y z cup sugar 

1 beaten egg ^ cup strawberry sirup 

1 cup hot milk 1 teaspoon vanilla 

Dissolve the gelatin in a little cold water, 



FOE SPECIAL OCCASIONS 15 

and stir into the hot milk, also stir in the 
beaten egg and cook a few minutes; add the 
strawberry sirup and set aside to cool. When 
cool, add the cream and the sugar, or, better 
still, add the sugar to the hot milk and it will 
melt sooner. 

Place in the freezer and freeze until mushy, 
then stir in the crushed strawberries and freeze 
until firm. 

To make the caramel sauce, place in a sauce- 
pan one cup of light-brown sugar, one-half cup 
of good rich milk and one ounce of grated 
chocolate or cocoa. Cook until the mixture 
forms a soft ball, then flavor with a teaspoon 
of vanilla. Pour hot over each service of ice- 
cream. The sauce will immediately harden on 
coming in contact with the cold cream. 

Gooseberry Dainty 

1 quart of gooseberries 1 cttp brown sugar 

2 cups boiled custard 1 tablespoon gelatin 
Stale sponge-cake J /& cup hot water 

Tail and top the gooseberries, then add the 



16 DAINTY DESSEBTS 

water and sugar and boil until soft. Pass 
through a sieve, forcing as much through as 
possible. Place over the fire and stir in the 
gelatin, dissolved in cold water. When this 
begins to set, stir in the custard. Arrange 
slices of sponge-cake, and pour over them the 
mixture. Chill before serving. Serve plain 
or with whipped cream. 



Strawberry Snow Pudding 

2 cupfuls boiling water y 2 package gelatin 

2 eggs Strawberries 

Pineapple or orange Yz teaspoonful salt 
sauce 

Dissolve the gelatin in a little cold water 
and stir into the boiling water; when cold, 
fold in the stiffly whipped whites of eggs to 
which the salt has been added before beating 
up. If liked, a teaspoonful of pineapple or 
orange extract may be added. Beat up until 
thick and white, then pour into a ring mold. 
When ready to serve, turn out and fill the 



FOR SPECIAL OCCASIONS 11 

center with halved strawberries well sprinkled 
with sugar. Garnish with whole strawberries. 
Serve with a pineapple or orange custard sauce 
made by placing a cupful of milk or water in 
a double boiler, thicken with the beaten egg- 
yolks and one tablespoonful of corn-starch 
dissolved in a little cold milk or water. When 
smooth and thick, stir in about a cupful of 
shredded pineapple or orange, or the juice of 
either. 

Cherry-Custard Cream 

1 pint sweet cherries 3 eggs 

1 cup hot water 3 cups sweet milk 

1 cup sugar 2 tablespoons gelatin 

1 teaspoon vanilla }i teaspoon salt 

Place the milk in a double boiler with the 
sugar and salt, and when it begins to boil, stir 
in the well-beaten egg-yolks and cook until 
smooth, then add the gelatin previously dis- 
solved in the hot water. 

Add the vanilla and then the stiffly beaten 
egg-whites. When the mixture is cool, before 



18 DAINTY DESSERTS 

it stiffens, stir in a pint of sweet cherries, 
either cooked or uncooked, as desired. Turn 
into a mold that has been rinsed with cold 
water and let stand until firm. 



Gooseberry Sponge 

1 pint gooseberry-pulp 1 cup sugar 

1 cup boiling water 1 tablespoon gelatin 

3 eggs Whipped cream 

Green vegetable coloring 

Clean the gooseberries, removing the tops 
and tails, and stew until tender in a cup of 
water. Pass through a sieve. Dissolve the 
gelatin in a little cold water and add the boil- 
ing water, then add to the mashed fruit. Stir 
until the gelatin begins to set, then add the 
vegetable coloring — this may be omitted if pre- 
ferred, but gives the sponge a pretty green 
color. Beat in the stiff whites of eggs, and 
whip up until light and foamy. Pour into a 
wet mold, and when cold turn out and serve 
with whipped cream. 



FOR SPECIAL OCCASIONS 19 

Pineapple Pudding 

1 pineapple 1 cupful strawberries 

1 banana 1 cupful boiling water 

2 tablespoonfuls y 2 cupful sugar 
gelatin 2 egg-whites 

Peel and cut the pineapple into dice. Place 
the water and sugar in a saucepan, soak the 
gelatin in a little cold water, then stir into the 
boiling water. Strain and add the pineapple 
and set away to cool. When it begins to 
stiffen, beat in the stiffly whipped egg-whites. 
Stir in the sliced banana. Halve the straw- 
berries and line a mold with them ; then turn 
in the pineapple mixture. When firm serve, 
with whipped cream. 

Apple Torche 

4 large apples 1 cup blanched 
1 cup sugar almonds 

1 tablespoon gelatin 1 cup cranberry-juice 

1 teaspoon almond Pinch of salt 
extract 

Steam the apples and pass through a fruit 
press or sieve, add the chopped almonds and 



20 DAINTY DESSEKTS 

the extract. Place the cranberry- juice and the 
sugar in a saucepan, and bring to the boil, 
then stir in the gelatin until it is dissolved. 
When it begins to congeal, with an egg-beater 
whip to a foamy mixture; then stir in the 
apple and almond mixture, and pour into 
mold. If you wish a richer dessert, a little 
whipped cream may be folded in. 

Pear and Chocolate Bavarian Dessert 

y 2 package gelatin ^ cup cold water 

y-2. cup cranberry-juice 1 pint sugar sirup 

Y-2 dozen medium-sized 2 eggs 

pears 1 square bitter chocolate 
Whipped cream 

Peel, core and cut the pears into eighths. 
Simmer until tender in the sugar sirup to 
which the cranberry juice has been added. 
Drain the sirup from around the pears. To a 
cup of this sirup add the grated chocolate and 
place over the fire until melted; then stir in 
the gelatin which has been dissolved in the 
cold water. Stir thoroughly, then pour over 



FOB SPECIAL OCCASIONS 21 

the beaten yolks of the eggs. Cook in a double 
boiler until creamy; then pour into a bowl 
and chill on ice. Add the egg-white, and with 
a Dover egg-beater whip until light and thick. 
Line a mold with thin slices of stale sponge- 
cake cut in circles or squares and the red 
pears. Mix the remainder of the pears into 
the Bavarian mixture, and pour into the mold. 
Chill, turn out and serve with whipped cream. 

Peach-Gelatin Pudding 



1 dozen nice, large 


1 cup sugar 


peaches 


Fruit jelly 


J /i cup water 


Almonds 


Whipped cream 


Gelatin 



Peel and halve the peaches, put in a pud- 
ding-dish and fill the cavities with chopped 
almonds — these can be omitted if preferred. 
Cover with the sugar and water, and bake in 
the oven until tender. Set on ice to cool. 
Make a lemon jelly or a jelly with any fruit 
juice desired and gelatin or jelly powder, fol- 
lowing the directions given in package. Pour 



22 DAINTY DESSERTS 

this over the peaches and set on ice or in a 
very cold place. Serve with whipped cream. 

Orange and Ehubarb Dessert 

2 pounds rhubarb 2 oranges 

iy 2 cups sugar 1 tablespoon gelatin 

Peel and shred the oranges and mix with 
the rhubarb, using a little of the grated peel, 
cover with the sugar and bake in the oven un- 
til the rhubarb is tender; then stir in the 
gelatin that has been dissolved in a little water 
and pour into individual molds. 

Let stand to cool, turn out and decorate 
with marshmallow crenie. If the gelatin is 
omitted, this is good served hot as a sauce. 

Bananas-in-Khubarb Jelly 

1 quart rhubarb 1 pint water 

1 cup sugar 1 package gelatin 

3 bananas 1 lemon 

Place the rhubarb, water and the lemon- 
juice and a bit of the rind in a saucepan and 
simmer for twenty minutes or more; then 



FOE SPECIAL OCCASIONS 23 

strain off the juice, add the sugar and if not 
pink enough add a small amount of red fruit- 
coloring. 

Soften the gelatin in half a cupful of cold 
water and stir into the hot juice. When it 
begins to stiffen, stir in the sliced bananas and 
pour into a wet mold. Chill and serve. 

Apple-Cranberry Dessert 

3 large apples 1 pound cranberries 

1 pound sugar y 2 package gelatin 

J^2 cup water 1 lemon or orange 

3 egg-whites 

Peel and cut up the apples into cubes. 
Place the sugar and water in a stewpan and 
boil to a thick sirup, then drop in the large 
cranberries and cook slowly until they have 
a clear and candied appearance. Keep them 
as whole as possible. Remove with a strainer. 
Simmer the apple cubes in the remaining sirup 
until tender and lift out carefully and add to 
cranberries. Cook the peelings of the apples 
in a pint of hot water and when the liquid has 



24 DAINTY DESSERTS 

boiled down to about a cup, strain and add to 
the sirup remaining in the kettle. Dissolve 
the gelatin in a little cold water and stir into 
the hot liquid. Add the orange- juice and a 
little of the grated rind. When partly cool, 
add the slightly beaten egg-whites and beat up 
until light and fluffy; stir in the fruits and 
pour into mold and chill. Delicious served 
with whipped cream or marshmallow cream 
poured over it. 



Cranberry-Gelatin Pudding 

y 2 dozen apples 1 cup cranberry-juice 

Y-2 cup raisins 1 cup water 

y 2 cup almonds or other 1 cup sugar 

nut-meats 2 tablespoons gelatin 

Yz teaspoon vanilla or 1 lemon 

cinnamon 

Place the cranberry-juice, water and sugar 
in a saucepan with the lemon, cut in thin slices 
and boil a few minutes, then remove the lemon, 
add the quartered apples and the raisins and 
simmer very slowly until tender ; then remove 



FOE SPECIAL OCCASIONS 25 

and drain. Stir the gelatin dissolved in a 
little cold water in the hot sirup and stir a 
few minutes, then remove. When mixture is 
cold and beginning to stiffen, beat up until 
light with an egg-beater. Stir in the fruits 
and the almonds or other nut-meats and pour 
in a mold. Chill, turn out and garnish with 
candied cranberries. 

Quince Dessert, Maple-Nut Sauce 

Yz dozen quinces 1 cupful of nut-meats 

1 cupful of boiling water (chopped) 

y 2 cupful of sweet orange ^ cupful of cold water 

juice 2 tablespoonfuls of gelatin 

Crystallized orange peel Maple sirup 

2 tablespoonfuls of maple 1 tablespoonful of corn- 
sugar starch 

Press canned quinces through a sieve; add 
the maple sugar if canned without sugar, and 
the orange- juice. Soak the gelatin in the cold 
water and dissolve it in the boiling water; 
then add it to the fruit mixture. Pour into a 
mold and chill. 

Make the maple sauce by thickening maple 



26 DAINTY DESSERTS 

sirup with corn-starch, using a tablespoonful 
to a cupful of the sirup ; stir in the nut-meats, 
and allow to cool before serving around the 
dessert. 

Pear Bavarian Cream 

2 cupfuls heavy cream y 2 cupful preserved ginger 

1 tablespoonful gelatin 2 tablespoonfuls cold water 

y 2 cupful boiling water Preserved pears 

1 cupful pear pulp Candied ginger 

Soak the gelatin in the cold water, add a 
half cupful of boiling water; then stir in the 
hot pear pulp. Let the mixture cool, and just 
as it begins to set stir in the preserved ginger. 
Fold in the whipped cream. Mold and chill. 
When ready to serve turn out and heap pre- 
served pears around the edge. Garnish with 
candied cherries. 

Quince Loaf 

Y-2. dozen quinces 1 cupful water 

1 stick cinnamon 24 cupful sugar 

1 tablespoonful gelatin 1 cupful whipped cream 

2 egg-whites 

Place the water and the cut up quinces in 



FOK SPECIAL OCCASIONS 27 

a saucepan and simmer until tender, and then 
pass through a sieve. While still hot stir in 
the gelatin that has been softened in a little 
cold water. Pour into a bowl and chill, then 
beat up until light. Fold in the stiffly beaten 
egg-whites, and the whipped cream. Pour 
into mold, and when ready to serve turn out. 



Lemon Jelly Dessert 

2 cupfuls boiling water 3 lemons 

1 cupful sugar */2 cupful cold water 

2 tablespoonfuls gelatin 1 cupful pineapple cubes 

Yz cupful seedless raisins 

Place the well-washed raisins in the water 
with the sugar, and the grated rind of one of 
the lemons and simmer until tender; then 
strain off the liquid. Dissolve the gelatin in 
the cold water and stir into the hot liquid, add 
the lemon-juice and the pineapple cut up into 
cubes. Pour part of this mixture into a mold, 
place on top the raisins; then pour over the 
remainder of the jelly. Turn out when firm, 



28 DAINTY DESSEETS 

and garnish with candied lemon rind cut into 
fancy shapes. 



Lemon Jelly With Marshmallows 

2 cupfuls water 2 lemons 

2 tablespoonfuls gelatin 1 cupful sugar 

Vegetable coloring Marshmallows 

Simmer together the water, the sugar, and 
the juice and grated rind of the lemons for 
about twenty minutes, then strain. Soften 
the gelatin in about one-fourth cupful of cold 
water, and then stir into the hot liquid. When 
this begins to stiffen stir in a few drops of 
green vegetable coloring to make a pale green. 
Place a layer of marshmallows in a square or 
oblong mold, and pour over half of the jelly. 
Place on top of this jelly a layer of marsh- 
mallows, and pour over the remainder of the 
jelly. Chill, and when ready to serve turn 
out of the mold and slice down. Surround 
each service with some whipped cream, sweet- 
ened and flavored to taste. 



FOE SPECIAL OCCASIONS 29 

Lemon Jelly With Dates 

2 cupfuls water 2 lemons 

2 tablespoonfuls gelatin 2/3 cupful sugar 

y 2 pound dates Chopped nut-meats 

Make the lemon jelly as in the recipe above. 
Wash large dates and stone, then fill the cavi- 
ties with the finely chopped nut-meats. Line 
a mold with the dates and pour the stiffening 
jelly in. Drop also a few of the dates into 
the jelly after it gets firmer. Chill and turn 
out, and serve with whipped cream. 



Orange Delight 

2 tablespoonfuls gelatin 2 cupfuls cold water 
1 cupful grape juice l lemon 

3 medium-sized oranges 1 stick cinnamon 

1 cupful sugar 1 dozen large dates 

Place in a saucepan with the water, the 
grated rind of two of the oranges, the cinna- 
mon and the stoned dates. Simmer for about 
twenty minutes, then remove and strain off the 
liquid. Fill the cavities in the dates with 



30 DAINTY DESSERTS 

chopped nut-meats. Stir the sugar into the 
hot fruit liquid and bring to a boil, then stir 
in the gelatin that has been dissolved in a 
little cold water, then the juice of the oranges, 
also add the grape juice. When this begins 
to stiffen beat up until light. Line a mold 
with the dates and the carpels of oranges. 
Pour over the jelly and let stand until firm, 
then turn out. Surround with whipped cream, 
and minced candied orange rind. 



Macedoine Orange Dessert 

Orange gelatin jelly 1 banana 

y 2 glass of currant jelly ^ dozen large dates 

1 dozen sultana raisins 1 ounce candied orange 

2 ounces candied lemon rind 
rind 3 figs 

54 cupful English walnut 2 ounces candied pineapple 
meats 

Follow the directions on the gelatin pack- 
age in making the orange jelly. When this be- 
gins to stiffen pour a third of it into the mold 
or dish; then on top of this arrange a layer 



FOE SPECIAL OCCASIONS 31 

of mixed fruits. Slice the bananas and cut 
up the figs into small bits. Repeat until all 
the fruits and jelly are used; allow the mixture 
to stiffen before the fruit is added. Chill, 
turn out and garnish with whipped cream. 



Orange Jelly With Corn-starch Cream 

3 tablespoonfuls gelatin y* cupful whipped cream 

V/z cupfuls boiling water J^ cupful cold water 

3 tablespoonfuls lemon- V/ 2 cupfuls orange juice 

juice x /2 cupful sugar 

2 cupfuls top milk % eggs 

Y^ teaspoonful salt 1 teaspoonful salt 

Dissolve the gelatin in cold water, then stir 
into the boiling water, add the sugar and the 
fruit juices. To make the corn-starch cream 
place the milk in a double boiler, adding the 
sugar and salt. Blend the corn-starch in the 
beaten egg yolks and a little cold milk or 
water. Stir gradually into the boiling milk, 
and cook until smooth and thick ; then remove 
from the fire and fold in the stiffly whipped 
egg-whites and the vanilla. This cream can 



32 DAINTY DESSERTS 

be sweetened with a little sugar. Pour into 
ring mold and chill. When ready to serve 
turn out and fill the center of the ring with 
the orange jelly. Heap the whipped cream on 
top, and decorate with candied orange rind cut 
into fancy shapes. 



Strawberries in Gelatin 

2 tablespoonfuls gelatin y 2 cupful cold water 

1 cupful orange juice 1 lemon 

1 cupful boiling water 1 cupful sugar 

1 pint choice strawberries Whipped cream 

Dissolve the gelatin in the cold water, then 
stir into the boiling water, add the fruit juices, 
then strain through a cheese cloth. Pour 
some of this into a mold or dish and when it 
begins to jelly add a layer of strawberries, 
repeat until all the orange jelly and straw- 
berries are used up; then chill. When ready 
to serve turn out and top or surround with 
whipped cream, sweetened and flavored with 
vanilla. Garnish with whole berries. 



FOR SPECIAL OCCASIONS 33 

Ginger Sponge 

1 tablespoonful gelatin 2 tablespoonfuls cold 
3 cupfuls boiling water water 

1 teaspoonful ginger 1 tablespoonful lemon-juice 
extract 1 cupful sugar 

2 eggs Preserved or candied ginger 

Soak the gelatin in the cold water for sev- 
eral minutes. Add the sugar to the boiling 
water, also the lemon- juice, and then stir into 
this the gelatin. Add the ginger extract. 
Let stand in a cool place until it begins to 
congeal; then stir in the stiffly whipped egg- 
whites. Beat up until light and fluffy. Stir 
in the preserved ginger or line a mold with it, 
and pour in the mixture. Chill, and when 
ready to serve turn out and top with whipped 
cream. 



Ginger Pear Loaf 

1 pint pear pulp % cupful cold water 

1 cupful finely chopped 1 lemon 
preserved ginger y 2 cupful sugar 

2 tablespoonfuls gelatin 1 pint whipped cream 

Cook the grated rind of the lemon with the 



S4 DAINTY DESSEKTS 

pears, add the juice and the preserved ginger. 
Soften the gelatin in the cold water. Add the 
pear pulp, bringing to a boil, add the sugar and 
the gelatin, stirring until dissolved. When the 
mixture begins to stiffen beat up with a cream 
whip until light and stiff; then fold in a pint 
of whipped cream that has been sweetened. 
Pour into dish or mold and set on ice again. 
Garnish with preserved ginger. 

Pear Compote 

4 large pears 1 cupful water 

1 lemon V/2 tablespoonfuls gelatin 

Whipped cream Candied cherries 

1 cupful sugar 

Pare, core and quarter the pears and cook 
in the water until tender, then remove the 
pears. To the liquid that remains add one 
cupful water and the sugar. The lemon rind 
should be simmered with the pears, add the 
juice; then stir in the gelatin that has been 
dissolved in a little cold water. Bring it to 
a boil and pour over the fruit arranged in a 



FOR SPECIAL OCCASIONS 35 

dish. Chill, turn out and serve with the 
cream, and decorate with the cherries. 

Date Ring With Boiled Custaed 

Yi pound dates 2 cupfuls water 

1 heaping tablespoonful 1 orange 

gelatin V* cupful sugar or sirup 

54 cupful cold water 

Stone the dates and cut into halves, and 
simmer in the two cupfuls of water to which 
the sugar has been added; then add the juice 
of the orange. Stir in the gelatin dissolved in 
the cold water. Let boil a few minutes, then 
pour into a ring mold, and chill. Make a 
boiled custard, flavoring it with grated orange 
rind, and pour into the center of the date ring 
after it has been turned out of the mold. 

Apple Gelatin 

1 dozen apples 3 slices of lemon 

x /z cupful almonds x /z teaspoonful almond 
1 cupful sugar or sirup extract 

1 tablespoonful pink ^4 teaspoonful cinnamon 

gelatin 1 cupful water 

Peel, core and cut the apples into rings, 



36 DAINTY DESSERTS 

pour the sugar and water in a saucepan and 
boil to a thick sirup, and cook the apple rings 
in this until tender, simmering slowly; then 
remove carefully to a dish. Place a whole 
blanched almond in the center of each apple 
ring. Add a cupful more water to the sirup 
in which the apples have been cooked, flavor 
with the almonds. Bring to the boil, then stir 
in gelatin that has been dissolved in a little 
cold water. Pour over the apple rings and 
chill. 

Currant Snow 

2 tablespoons gelatin 1 pint boiling water 

2 egg-whites 1 lemon 

2 cups sugar 1 quart red currants 

Whipped cream y± cup cold water 

Simmer the grated rind of the lemon in the 
water a few minutes, then strain, and stir in 
the gelatin that has been dissolved in a little 
cold water, add the lemon- juice and the sugar. 
When the sugar is dissolved place mixture on 
ice until it begins to stiffen, then add the egg- 



FOR SPECIAL OCCASIONS 37 

whites and beat up until light and fluffy. 
Stir in the nice ripe currants, which have been 
stemmed, washed and well-drained. Pour into 
a mold and set on ice. When ready to serve 
turn out and heap up with whipped cream. 
Garnish the top with a whole bunch of cur- 
rants. 

Kaspberries in Currant Mold 

2 cups water (hot) 1 orange 

2 tablespoons gelatin 2 egg-whites 

Red raspberries Whipped cream 

54 cup cold water 1 pint red currants 

1 cup sugar 

Place the sugar and the grated rind and 
juice of the orange in the hot water and sim- 
mer for ten minutes, then strain, add the 
gelatin that has been dissolved in the cold 
water; add currant pulp. When it begins to 
stiffen beat up until light, then stir in the 
stiffly whipped egg-whites. Pour into a ring- 
mold. When firm turn out and fill the center 
with red raspberries. Heap up the top with 
whipped cream. 



II 

DELICIOUS FRUIT DESSERTS 



CHAPTER II 

DELICIOUS FRUIT DESSERTS 

Delectable Apple Pudding 

Tart apples of uniform 1 glass quince jelly 

size Va cup butter or substi- 
2 eggs tute 

2 tablespoons flour % cup sugar 

1 cup milk or water l / 2 cup nut-meats 

Pare and core sufficient apples to crowd 
closely in the bottom of a baking-dish. Fill 
the cavities in the apples with quince jelly in 
which the nut-meats have been stirred. Place 
the butter and flour in a double boiler and 
blend together ; then gradually stir in the milk 
or water and cook until smooth and thick ; add 
the sugar and the beaten egg-yolks. Cook a 
few minutes longer, stirring constantly. Pour 
over the apples in the baking-dish, and bake in 
a moderate oven an hour, or until the apples 
41 



42 DAINTY DESSEKTS 

are tender. Kemove from the fire and cover 
with a meringue made with the stiffly beaten 
egg-whites and a little sugar. Place in the 
oven a few minutes to set the egg. Serve with 
a cinnamon or vanilla sauce, or with cream, 
plain or whipped. The apple cavities may be 
filled with chopped raisins and nut-meats sea- 
soned with a little cinnamon or lemon-rind in- 
stead of jelly if desired. 



Apple Compote 

4 large apples 2 quinces 

3 bananas 2 oranges 

1 cup sugar Stale sponge-cake 

Peel, core and slice the apples, quinces and 
bananas and arrange in alternate layers in a 
baking-dish that has been lined with thin slices 
of stale sponge-cake, sprinkling each layer of 
fruit with sugar, either light brown or granu- 
lated, and a little cinnamon. Squeeze the 
orange- juice over the fruits. Bake twenty 
minutes in the oven and serve hot. 



DELICIOUS FRUIT DESSERTS 43 
Apple Roll 

Rich biscuit dough y 2 pound cranberries 

1 cup sliced apples 1 cup sugar 

1 teaspoonful cinnamon 1 cup water 
or a little nutmeg 

Roll the dough out one-fourth inch thick, 
cover with the sliced apples. If you wish a 
large roll, double the amount of apples. 
Sprinkle over with sugar and cinnamon, roll 
up and place in a greased baking-pan. Place 
the water and cranberries in a saucepan and 
cook until the juice flows freely; then strain 
and add the sugar, boil down to a thick sirup 
and pour over the roll in the pan. Put roll in 
a hot oven until nicely baked, then remove and 
serve with or without cream. 

Carameled Apples 

6 large tart apples 1 cup brown sugar 

2 tablespoons butter Yz cup nut-meats 
substitute 

Peel, halve and core the apples, and place 
cavity side up in a baking-dish. Place the 
butter and sugar in a saucepan and about a 



U DAINTY DESSEKTS 

half-teaspoon of sugar and caramel, being care- 
ful not to burn it ; then remove, add a teaspoon 
of vanilla or maple flavoring and the chopped 
nut-meats, and pour over the apples, filling the 
cavities. Bake in the oven until tender. 

Apple-Chestnut Pudding 

1 cup stewed apple-pulp 1 cup mashed chestnuts 

*/£ cup bread-crumbs (boiled) 

J / 2 cup brown or maple y 2 cup chopped dates 

sugar 3 cups sweet milk 

y 2 teaspoon salt 2 well-beaten eggs 

1 teaspoon vanilla 

Mix the ingredients thoroughly together, 
pour into a baking-dish, and bake until the 
custard is set and the top delicately browned. 
Serve with cream or a sauce. 

Cranberry- Apple Pudding 

1 cupful bread-crumbs, y 2 dozen tart apples 
buttered 1 teaspoonful cinnamon 

2 cupfuls sugar Nut-meats and raisins 

1 pint cranberries 

Place the buttered crumbs in a bake dish. 



DELICIOUS FRUIT DESSERTS 45 

Pare and halve the apples. Fill the cavities 
with chopped nut-meats and raisins. Sprinkle 
well with sugar into which the cinnamon has 
been mixed. Make a thick cranberry sauce 
with the cranberries and the remaining sugar. 
Bake the apples until tender, then pour over 
the sauce. Let stand until cold, then cut into 
squares and serve with whipped cream. Stale 
sponge cake, sliced in thin slices, may be used. 



Peach Batter Pudding 

Several peaches 1 cup milk 

1 egg Y-2. teaspoon salt 

1 tablespoon butter or 1^4 cups flour 

substitute 3 teaspoons baking-powder 

2 tablespoons sugar 

Pare the peaches and halve. Crack part of 
the stones and then blanch and chop the ker- 
nels. Place the peaches in a baking-dish with 
the cavities up, fill these with the chopped 
kernels, sugar and a very little cinnamon. 
Make a batter with the other ingredients and 



46 DAINTY DESSERTS 

pour over the peaches in the dish. Bake in 
rather a quick oven for about thirty minutes. 
Serve with a peach sauce or with cream. 



Pear Cond^e 

% cup rice Vz teaspoon salt 

2 eggs 1 pint sweet milk 

Cooked pears Yz glass preserved ginger 

Wash the rice thoroughly and place with the 
milk and salt in a double boiler. When the 
rice is tender and the milk almost all absorbed, 
stir in the beaten egg-yolks and cook a few 
minutes longer, mix in the preserved ginger 
cut into bits and then place in a mold or dish. 
When cold, cover with pears that have been 
cooked in a thick sugar sirup, and top with a 
meringue made of the whites of the eggs and 
flavored with a little lemon extract. If pre- 
ferred, the rice may be used as a border and 
the center filled with the stewed pears and 
topped with the meringue and a little whipped 
cream. 



DELICIOUS FRUIT DESSERTS 4? 
Pineapple Pudding 

Stale sponge-cake 1 pint pineapple pulp 

2 eggs % cups milk 

Y^ teaspoon salt 1 teaspoon vanilla 

1 teaspoon corn-starch y 2 cup sugar 

Line a dish with thin slices of stale sponge- 
cake, pour over this the pineapple pulp. Place 
the milk in a double boiler, and when it comes 
to a boil, stir in the corn-starch blended in the 
beaten egg-yolks. Stir until smooth and thick, 
then stir in the stiffly whipped egg-whites, and 
pour over the pineapple. Set aside to cool and 
serve. 



Pineapple Custard 

1 pint good milk y 2 cup sugar 

2 eggs 1 teaspoon vanilla 

1 pineapple 

Place the milk in a double boiler and add 
the sugar, and when it comes to a boil, stir in 
the yolks gradually and cook until smooth and 
thick, stirring constantly. Remove from the 
fire and add the vanilla and the whites of the 



48 DAINTY DESSEETS 

eggs beaten stiff. Whip up until light and 
foamy and set on ice until cool. Two hours 
before serving pick to pieces a nice ripe pine- 
apple, cover with sugar and let stand in a cool 
place, then just before serving stir the pine- 
apple into the custard. 



Melon Custard 

1 pint melon cubes 4 bananas 

Sugar Custard 

For this melon custard select ripe, well- 
flavored melon; either watermelon or musk- 
melon can be used. Cut the meat up into 
small cubes. Slice the bananas and arrange 
in alternate layers in a glass dish. Sprinkle 
with a little sugar and a little dash of salt. 
Make a boiled custard with one pint of milk, 
three eggs and two tablespoons of sugar. 
Flavor with vanilla. Pour this over the fruit 
in the dish and set on ice, and serve very 
cold. 



DELICIOUS FBUIT DESSEKTS 49 
Ked Baspberry Charlotte 

1 pint red-raspberry-pulp 2 cups powdered sugar 
4 eggs Vz cup good cream 

Stale sponge-cake or macaroons 

Use the large red raspberries if they can be 
obtained, nice ripe ones. Crush the rasp- 
berries and mix in the sugar. Beat the whites 
of the eggs very stiff, also the cream, and com- 
bine. Chill the raspberries before beating in 
the eggs and cream. Add a spoonful of the 
raspberry-pulp at a time, then beat up until 
light and foamy. Line a pretty glass dish with 
thin slices of stale sponge-cake or macaroons 
and heap up the raspberry whip on this. Gar- 
nish with a few large whole berries, and you 
will have a dish that is delicious as well as 
pretty. 

Sponge-Drops With Strawberries 

Sponge-cake batter Strawberries 

Whipped cream or marshmallow creme 

Follow any simple sponge-cake recipe, add- 
ing enough flour to make a rather stiff drop- 



50 DAINTY DESSEETS 

batter. Drop by spoonfuls on greased pan 
and bake in a moderate oven. Eemove and 
scoop out some of the center, saving this to 
use in a pudding later. Fill the center with 
partly crushed strawberries that have been 
sprinkled with sugar, and top with the cream 
or marshmallow creme. 

Strawberry Baba 

1 pint bread dough 2 tablespoonfuls sugar 

2 eggs 2 tablespoonfuls butter sub- 
1 glass strawberry pre- stitute 

serves or marmalade Orange sirup 

Work into the bread dough when nice and 
light the sugar, butter substitute and the 
beaten yolks of the eggs. Pour into a tube 
cake-pan and let rise until light, then bake in 
the oven until a light brown. Make a thick 
sirup with orange- juice and sugar, having 
about a cupful in all; pour over the cake. 
Place in the oven for fifteen minutes, cover 
with the preserves or marmalade, garnish with 
whole strawberries. 



DELICIOUS FEUIT DESSERTS 51 
Eaised Strawberry Shortcake 

1 pint raised bread 1 tablespoonful sugar 

dough 2 tablespoonfuls butter sub- 

1 egg stitute 

1 quart strawberries 1 cupful sugar 

Yz cupful milk 

Work the sugar, melted butter substitute, 
beaten egg and the milk into the bread dough. 
Pour into layer-cake pans and let rise until 
very light, then bake in a moderate oven until 
a light brown. Add the sugar to the straw- 
berries and partly crush with a silver fork. 
Place a layer of the baked shortcake on a plate ; 
cover with the crushed berries. Let stand un- 
til it has absorbed most of the juice, then place 
on the second layer and repeat. Decorate the 
top layer with the beaten white of egg or 
whipped cream, shredded cocoanut, and a few 
whole strawberries. A raised shortcake is 
more wholesome than the pastry ones and 
saves fat. It is still important to observe this 
war-time economy in our cooking. 



52 DAINTY DESSEKTS 

Khubarb-Meringue Pudding 

l l / 2 cups stale bread- % cups milk 

crumbs 1 tablespoon butter substi- 

Grated rind of a half- tute 

lemon y 2 teaspoon salt 

2 eggs 1 cup rich stewed' rhu- 

x / 2 cup sugar barb 

Soak the bread-crumbs in the milk, add the 
butter, the seasonings and the sugar and the 
egg-yolks. Bake about thirty minutes in a 
moderate oven. 

Cover with the stewed and sweetened rhu- 
barb, and cover with a meringue made of the 
stiffly beaten egg-whites. 

Dot the top with a strawberry or other pre- 
serves or currant jelly. 



Bhubarb-Tutti-Frutti Shortcake 

Shortcake dough 2 cups baked rhubarb 

y 2 cup raisins 1 cup stoned dates 

x / 2 cup strawberry pre- *4 cup candied orange-rind 
serves 

Sweeten the rhubarb to taste when baking; 
add the chopped fruits. As soon as the short- 



DELICIOUS FEUIT DESSERTS 53 

cake is removed from the oven spread layer 
with some of the fruit mixture. 

A little whipped cream can be placed on top 
of each layer or a little marshmallow creme. 

Rhubarb and pineapple or just baked rhu- 
barb make good filling for shortcakes. 

Apple Souffle 

4 large apples ^ cup sugar 

Yz teaspoon cinnamon or 1 lemon 

nutmeg 3 eggs 

i tablespoon melted but- 1 cup bread-crumbs 

ter y 2 cup water 

Peel and grate the apples, stir in the beaten 
egg-yolks, the juice and grated rind of the 
lemon, the sugar and spice and the water. Let 
stand a while until the crumbs have become 
soft, then stir in the stiffly beaten egg-whites. 
Pour into a baking-pan and bake for about 
twenty or thirty minutes in the oven. Serve 
at once. This is good served with a fruit 
sauce. If the apples are very tart, it may be 
desirable to add more than a half-cup of sugar. 



54 DAINTY DESSEKTS 

Apples Baked in Grape-Juice 

Tart apples Sugar 

Cinnamon Grape-juice (unfermented) 

Pare and halve the apples, remove the cores. 
Place in a baking-dish with the cavity side up. 
Mix a little cinnamon with sugar, and fill in 
the cavities. Just cover with grape- juice and 
bake slowly until tender and all the grape- 
juice is absorbed. 



Baked Apples With Chocolate-Nut Filling 

Large apples 1 cup sweet milk 

Yz cup chopped nut-meats 1 square chocolate 
^2 teaspoon vanilla Pinch of salt 

1 egg 1 tablespoon corn-starch 

y?. cup sugar 

Pare and core large tart apples, removing 
part of the flesh as well as the core. Place in 
a baking-dish and fill the cavities with the 
chocolate-nut custard. Make this by heating 
the milk to the boiling-point with the sugar, 
salt, and grated chocolate, then stir in the 



DELICIOUS FKUIT DESSERTS 55 

corn-starch blended in a little cold cream or 
milk. Cook a few minutes, stirring con- 
stantly. Add the nut-meats and the vanilla. 
The apples should be partly baked before the 
chocolate filling is added. After that bake 
them until tender. Serve with whipped cream 
as a dessert. For another delicious dessert, 
fill the centers of apples, peeled, cored and 
baked, then cooled, with chocolate ice-cream 
and a few nut-meats. 



Pear Custard 

6 medium-sized ripe pears Ginger 
1 lemon Custard 

Peel and core the pears and cook in a little 
water until perfectly tender, then press them 
through a coarse sieve. The piece of ginger 
and the lemon sliced should be added to the 
pears while boiling. Make a boiled custard 
with the yolk of three eggs, one pint of milk 
and one teaspoon corn-starch and one-half cup 



56 DAINTY DESSERTS 

sugar. When cold, stir in the pear-pulp. 
Place in a dish, and heap up with the white of 
egg whipped stiff and SAveetened with a little 
powdered sugar. Serve very cold. If liked, 
preserved ginger can be added to the pear-pulp 
instead of the plain, or the lemon can be used 
alone. 



Banana PuddinCx 

3 large ripe bananas 1 teaspoonful vanilla 

1 cupful sugar Vz cupful strawberry pre- 
3 eggs serves 

1 lemon 2 cupfuls bread-crumbs 

1 quart good milk y 2 cupful preserved 
1 teaspoonful butter peaches or pears 

Pinch of salt 

Press the bananas through a sieve, and add 
the lemon- juice. Add the preserved fruits, the 
yolks of the eggs beaten up well, and the 
grated rind of the lemon. Pour the milk over 
the bread-crumbs and add also the melted 
butter and the salt. Bake or steam, as pre- 
ferred. 



DELICIOUS FKUIT DESSEKTS 57 
Peach Batter Pudding 

Several peaches 1 cup milk 

1 egg l /2 teaspoonful salt 

1 tablespoonful butter or iy 2 cups flour 
substitute 3 teaspoons baking-powder 

2 tablespoons sugar 

Pare the peaches and halve. Crack part of 
the stones and then blanch and chop the ker- 
nels. Place the peaches in a baking-dish with 
the cavities up, fill these with the chopped 
kernels, sngar and a very little cinnamon. 
Make a batter with the other ingredients and 
ponr over the peaches in the dish. Bake in 
rather a quick oven for about thirty minutes. 
Serve with a peach sauce or with cream. 



Cranberry-Banana Compote 

x /i cup cranberry- juice 4 bananas 

1 cup sugar Nut-meats 

Place the cranberry- juice and the sugar in a 
kettle and boil to a sirup. When perfectly 
cold, pour over the bananas, halved and quar- 



58 DAINTY DESSERTS 

tered. Sprinkle with chopped nut-meats. Let 
stand a while, and serve with whipped cream. 

Cranberry Meringue Pudding 

1 quart cranberries 1 tablespoon butter or sub- 

1 orange stitute 

y 2 cup chopped nut-meats J^ cup raisins 

3 cups sugar 2 eggs 

Stale sponge-cake 

Stew the cranberries, pass them through a 
sieve and then add the sugar and the orange 
sliced very thin, and cook to a sauce ; add the 
chopped raisins and nut-meats, the beaten 
yolks of the eggs. Line a buttered pudding- 
dish with stale sponge-cake, turn in the cran- 
berry mixure and bake in the oven ten or fif- 
teen minutes. Remove and cover with a 
meringue made with the whites of the eggs, a 
fourth cup of sugar, a half teaspoon vanilla. 

Quince Betty 

Quinces Sugar and cinnamon 

Buttered bread-crumbs Sweet cider 

Take nice ripe quinces, pare, quarter, core 



DELICIOUS FRUIT DESSERTS 59 

and cut into very thin slices. Place a layer 
of the quinces in a bake dish, and sprinkle with 
sugar and cinnamon. Cover with buttered 
bread. Repeat these layers until the bake 
dish is nearly full, having a layer of crumbs 
on the top. Moisten the whole with fresh, 
sweet cider, and bake in a moderate oven two 
or three hours, or until the quinces are tender. 
Serve hot or cold, and either with cream or an 



Peach Dumplings 

1 quart flour J / 2 teaspoonful salt 

2 teaspoonfuls baking- 1 tablespoonful butter 
powder Ripe peaches 

Sweet milk 

Make a soft dough with the flour, salt, bak- 
ing-powder and butter with enough milk to 
make just stiff enough to roll out. Roll out 
rather thin on a well-floured board, and cut 
into rounds. Place a pared peach half in the 
center of each round, fill the hollow with sugar 
and add a dust of cinnamon, place on the top 



60 DAINTY DESSERTS 

of this the other peach half, draw the dough 
up over it, and pinch the edges well together. 
Put the dumplings on a plate, set the plate in 
a steamer, and cook over boiling Avater for 
three-fourths of an hour. Serve hot with a 
sweet liquid sauce flavored with lemon or 
almond. 



Banana- Apricot Pudding 

3 large bananas 1 cup cooked apricots 

1 cup stale cake crumbs 2 egg-whites 

Line a bake dish with stale cake crumbs, or 
buttered bread-crumbs will do. Arrange on 
top of this a layer of apricots, then a layer of 
sliced bananas, repeat and cover the top with 
cake or bread-crumbs. Bake in a moderate 
oven for about twenty minutes, then remove 
and cover with a meringue made with the 
whites of the eggs and a little powdered sugar. 
Spread over the top of the pudding, and return 
to the oven and brown slightly. Garnish with 
halved apricots or candied cherries. 



DELICIOUS FRUIT DESSEETS 61 
Banana- Strawberry Pudding 

Y-2. dozen bananas 1 cupful strawberry pre- 

3 eggs serves 

1 cup stale sponge-cake 2 cups milk 

1 teaspoon vanilla 

Pass the bananas through a sieve, add the 
milk and the sponge-cake crumbs ; stir in the 
strawberry jam and the well-beaten egg yolks, 
the vanilla, and lastly fold in the stiffly 
whipped egg-whites. Pour into a bake dish 
and bake slowly for about thirty minutes or 
until the custard is set. Turn carefully out 
onto a hot dish and surround with whipped 
cream and sprinkle with shredded cocoanut 
or candied fruits. If preferred it can be served 
in dish in which it was baked. A glass pyrex 
dish is nice for this. 

Orange Sponge 

1 cupful orange-juice 1 tablespoonful grated rind 

1 cupful hot water 2 tablespoonfuls gelatin 

2 egg-whites 1 lemon 
Banana 1 cupful sugar 

Candied cherries 

Add the sugar to the water, and also the 



62 DAINTY DESSEKTS 

grated rind and simmer for about twenty min- 
utes, then strain and add the orange- juice. 
Bring to the boil, and stir in the gelatin dis- 
solved in a little cold water. Beat up the 
whites of the eggs until stiff. Chill the 
gelatin mixture and beat up until light; then 
fold in the egg-whites. Line a mold with sec- 
tions of oranges, slices of bananas and candied 
cherries. Pour the jelly over this and chill 
before serving, then turn out. 

Orange Trifle 

Sweet oranges Bananas 

2 cupfuls milk 3 eggs 

Y A cupful sugar ]/ 2 teaspoonful vanilla 

Shredded cocoanut Candied cherries 

Stale sponge-cake 

Place a layer of sponge-cake slices in the 
bottom and on the sides of a glass dish. On 
this slice some sweet oranges, alternately with 
a layer of sliced bananas. Make a custard 
with the milk and beaten yolks of eggs, adding 
the sugar and vanilla. When cold pour this 



DELICIOUS FRUIT DESSERTS 63 

over the fruit, and sprinkle with grated cocoa- 
nut, and dot with candied cherries or cran- 
berries. If liked a meringue may be made 
with the stiffly whipped whites and a little 
sugar, and placed over the custard. If you 
do not care for a meringue the whites may be 
used in making the custard. 



Ill 

DELICIOUS FROZEN DESSERTS 



CHAPTEE III 

DELICIOUS FROZEN DESSERTS 

Strawberry Meringue Ice 

Sugar 1 lemon 

Honey Strawberries 

2 egg-whites Pinch of salt 
Water 

Place a quart of water in a saucepan, add a 
cupful of sugar, the juice of the lemon and a 
bit of the rind and boil for ten minutes. Re- 
move the peel and stir in one pint of mashed 
berries. Pass through a sieve and add a little 
red fruit-coloring if you desire a deep-pink ice. 
Let stand to cool. Make the meringue by boil- 
ing a cupful of honey to the hard-ball stage 
and pour over the stiffly beaten whites of the 
eggs and beat up until light and foamy. Add 
the pinch of salt to the egg-whites before beat- 
ing up. Sugar may be used instead of honey. 
67 



68 DAINTY DESSEKTS 

In that case add a fourth cupful of water to a 
half cupful of sugar. Freeze the strawberry 
mixture just about half, then add the me- 
ringue. This should make a delicious creamy 
ice. Let stand for a feAV hours to ripen up. 
Another good combination for meringue ice 
made with strawberries is to combine each a 
pint of orange and grape juice, and a cupful 
of pineapple- juice with a little lemon- juice if 
desired. Freeze as above and add meringue. 
This amount will serve six or eight people. 



Currant Ice 

3 pints red currants 1 pint red raspberries 

1 pint water Y pound of sugar 

2 eggs 1 lemon 

Place the currants, raspberries and a cup of 
the water in a kettle and simmer slowly to- 
gether for a few minutes. Strain, and add the 
water and the sugar and the lemon- juice. 
Pour into a freezer after the sugar is melted 
and freeze. When it begins to thicken, stir in 



DELICIOUS FROZEN DESSERTS 69 

the beaten whites of the eggs and let ripen for 
several hours. 



Red-Currant Water-Ice 

1 quart raspberries 3 pints currants 

1 cup water V/ 2 cups sugar 

Place the raspberries and red currants in a 
saucepan with the water and cook for ten or 
fifteen minutes, then strain off the juice and 
add the sugar. If desired, a tablespoon of 
gelatin may be added to give more body to the 
ice. Pour into a freezer and freeze as you 
would any other water-ice. 

Cherry-Lemon Frappe 
Soak one-half package of gelatin in one cup 
cold water. Cook a quart of cherries in boil- 
ing water until soft ; then force through a sieve 
or puree strainer. Add the gelatin, two and 
one-half cups of sugar and one-half cup lemon- 
juice, and freeze. This is nice to serve with 
meats or as an appetizer. 



70 DAINTY DESSERTS 

Rhubarb Sherbet 

1 quart rhubarb 1 quart water 

1 cup raisins 1 cup sugar 

2 lemons 2 egg-whites 

2 tablespoons gelatin 

Place the rhubarb, cut iu bits, iuto a sauce- 
pan with the raisins well washed and a bit of 
the lemon-rind. 

Simmer until tender, then strain off the 
juice and return to the saucepan; add the 
sugar and the gelatin softened in a little cold 
water, also the lemon- juice. 

Let stand until cold. Add the water and 
pour into a freezer and freeze until it begins 
to be stiff; then stir in the stiffly beaten egg- 
whites. 

Remove the dasher. Pack around with salt 
and ice and let stand two or three hours before 
serving. 

Peach Sherbet 

1 quart peach-pulp y 2 dozen oranges 

1 quart water 2 cups sugar 

2 eggs y 2 teaspoon almond extract 

Pare, slice and mash fine with a silver fork 



DELICIOUS FROZEN DESSERTS 71 

enough peaches to make a quart. Boil the 
sugar and water together to a sirup and cool, 
then add the strained orange- juice and the 
peach-pulp. Stir all together and place in the 
freezer. When it begins to thicken up, re- 
move the dasher and beat in the whites of two 
eggs, and then let stand to ripen two hours 
before serving. 

Mint Sherbet 

1 bunch of mint 1 tablespoon gelatin 

1 cup sugar 3 oranges 

2 egg-whites 1 cup pineapple- juice 

1 quart water Green vegetable coloring 

Steep the mint in the water and strain, add 
the sugar and the gelatin dissolved in a little 
cold water; add the fruit- juices and color a 
deep green with the vegetable coloring. Turn 
into a freezer and when half-frozen stir in the 
stiffly whipped egg-whites. Complete the freez- 
ing and serve in sherbet glasses garnished with 
candied mint or tiny sprigs of mint sticking 
upright as if growing. 



72 DAINTY DESSERTS 

Grape Sherbet 

4 pounds grapes 4 oranges 

1 pint water 2 eggs 

2 pounds sugar 

Mash the grapes to a pulp, then add the 
water and sugar, boil for about five minutes, 
let stand an hour, then pass through a sieve. 
Add to the juice of the grapes the juice of the 
oranges and freeze to a mush ; then stir in the 
stiffly beaten whites of the eggs and finish 
freezing. A grape ice-cream may be made by 
adding a pint of plain cream to the ice when 
in a mushy consistency. Serve this in glasses 
with a grape or two on top, or piece of other 
fruit. 



Peach Ice 

1 quart sliced mellow 1 quart water 
peaches 2 pounds sugar 

3 eggs 

Cover the peaches with the sugar and let 
stand several hours, then add the water and 



DELICIOUS FROZEN DESSERTS 73 

cook until it conies to a boil. Mash the peaches 
through a coarse strainer, cool and add one 
teaspoon almond extract. Pack in ice and 
salt and freeze to a mush; then remove the 
dasher and stir in the stiffly beaten egg-whites. 
Pack in ice and salt and let stand for several 
hours before serving. 



Apple Frapp£ 

1 pint sweet apple cider 1 quart water 

1 pint grape-juice 1 lemon 

1 cup cranberry-juice 1 orange 

2 cups sugar 2 egg-whites 

Combine the juices and the water, add the 
sugar and let stand until dissolved. Pour into 
freezer, and freeze until mushy; then remove 
the dasher and stir in the stiffly beaten egg- 
whites and let stand packed in ice and salt for 
an hour or two before serving. The egg-whites 
may be omitted, but make a lighter ice, also a 
more nourishing one. This is fine to serve at 
a Hallowe'en party. 



74 DAINTY DESSEKTS 

Cranberry Sherbet 

1 quart cranberries 1 pint water 

2 oranges 2 cups sugar 

2 eggs 

Boil the cranberries in the water, strain off 
the juice, add the sugar and cook for a few 
minutes, then add the orange- juice. Turn into 
a freezer and freeze to a mushy consistency, 
then remove the dasher and stir in the stiffly 
beaten egg-whites. Pack in ice and salt and 
let stand a time before serving. 



Plain Ice-Cream With Jellied Fruit 
Make a fruit jelly with strawberry, red rasp- 
berry, cherry or any red fruits, using the fruit- 
juice, gelatin and sugar. If not pink enough, 
add a little red fruit coloring and more flavor- 
ing if desired. When this jelly has hardened, 
cut it up into cubes and mix through the plain 
ice-cream, or mold it in ring molds and place 
the plain ice-cream in the center of the rings 
when unmolded. 



DELICIOUS FROZEN DESSERTS 75 
Ginger Cream 

2 cups rich milk 1 tablespoon cream 

2 eggs 1 cup preserved ginger 

y 2 cup chopped nut-meats 1 cup whipped cream 

Place the milk in a double boiler, add the 
sugar and when it comes to a boil stir in the 
beaten eggs. Cook for about ten minutes, stir- 
ring constantly to prevent its getting lumpy 
or sticking to the bottom. Set aside to cool. 
Turn into freezer and when half-frozen stir in 
finely chopped nut-meats. Freeze hard and let 
stand a few hours to ripen. 



Cocoanut Ice-Cream 

1 pint milk 2 eggs 

1 pint of cream 1 cup shredded cocoanut 

1 cup sugar 1 teaspoon vanilla 

1 lemon 

Place the milk in a double boiler with the 
sugar and the grated lemon-rind and bring to 
a boil ; then add the beaten yolks of the eggs 



76 DAINTY DESSERTS 

and cook until thick and creamy, stirring con- 
stantly to keep smooth. Set aside to cool, 
then add the cream and the vanilla. 

Pour into a freezer and freeze. Remove the 
mixture and stir in the shredded coeoanut and 
the stiffly beaten egg-whites. Pack in salt and 
ice and let stand two or three hours before 



Chocolate Ice- Cream 

1 quart milk 1 pint cream 

2 eggs 3 squares of chocolate 
1 tablespoon vanilla V/i cups sugar 

Place a cup of the milk in a double boiler, 
and when it comes to a boil stir in the beaten 
eggs and the sugar and cook for ten minutes, 
stirring constantly. Add the melted chocolate 
before cooking. Add the remainder of the 
milk, the cream and the vanilla when the 
chocolate-and-egg mixture is cool. Freeze as 
you would any other ice-cream. 



DELICIOUS FROZEN DESSERTS 77 
Orange-Rice Cream 

1 quart water l / 2 cup rice 

1 quart milk 3 oranges 

l l /i cups sugar Pinch of salt 

1 cup cream 

Place the rice in the boiling salted water. 
Boil abont fifteen minutes, then drain off the 
water. Add the milk and the grated rind of 
the oranges, and boil the rice until tender, then 
add the sugar and cook a few minutes longer. 
Cool and freeze. When about half-frozen, stir 
in the orange- juice and pulp and finish freez- 
ing. 



Apple Ice-Cream 

1 pint apple-pulp 1 cup grape-juice 

1 teaspoon cinnamon 1 teaspoon vanilla 

1 grated rind of lemon 1 quart cream 

3 cups sugar 

Use tart apples that cook up fine. White- 
fleshed apples are the best for this purpose. 
Pass through the sieve so there will be no 
lumps in the pulp or sauce, add the grape- 
juice, the spice and other flavorings (when 



78 DAINTY DESSERTS 

lemon is used the vanilla may be omitted). 
Sweeten with two cups of sugar. Scald the 
cream with one cup of sugar, stir the apple 
mixture into this, and freeze as you would any 
ice-cream. 



Melon Cream 

1 pint of water l pound sugar 

1 quart muskmelon-pulp 1 quart cream 
1 teaspoon vanilla 

Select fine nutmeg muskmelons for this 
cream. Scoop out the seeds and membrane. 
Place in a sieve over a bowl and let the juice 
run into it. Remove the flesh of the melon 
and press through a vegetable press or mash 
with silver fork. Boil the water and the sugar 
together for ten minutes, then add the pulp 
and the cream and vanilla. Pour into a 
freezer and freeze. The ice-cream will be really 
nicer if the cream is partly frozen before the 
melon is added. Nice served in the melon 
shells. 



DELICIOUS FROZEN DESSERTS 79 
Red-Raspberry Glace with Plain Ice-Cream 

1 quart raspberries y 2 cup pineapple-juice 

1 lemon $ cups water 

1 orange 1 C up sugar 

1 tablespoon gelatin Red fruit coloring 

Place the red raspberries in a kettle, add the 
water and sugar and boil for ten or fifteen 
minutes; then remove and strain. Add the 
pineapple-juice, the orange and lemon juice. 
The gelatin should be dissolved in cold water 
and stirred into the hot raspberry- juice before 
the other juices are added. Color a pretty 
pink color with the red fruit coloring and 
freeze to a mushy consistency. Raspberry 
glace is delicious served with plain ice-cream, 
or may be served as a sherbet; a few whole 
strawberries or red raspberries may be added. 

Huckleberry Ice 

1 quart huckleberries l quart water 

1 pound sugar 3 lemons 

1 tablespoonful gelatin 2 egg-whites 

Place the huckleberries and the water to- 



80 DAINTY DESSEKTS 

gether in a preserving kettle, and boil until 
the berries are tender, then strain. Add the 
sugar to the juice and bring to the boiling 
point; then stir in the gelatin that has been 
dissolved in a little cold water. When cool 
add the lemon- juice. Pour into freezer, and 
when nearly frozen stir in the stiffly whipped 
whites of the eggs. Complete freezing and let 
stand a while, packed in salt and ice before 
serving. 

Kaspberry Sherbet 

1 quart raspberries 2 lemons 

2 cup fuls sugar 1 quart water 

2 egg-whites 1 cupful currant juice 

Mix the fruit juices. Place the water and 
sugar over the fire and boil ten minutes. 
When cold add the fruit juices. Pour into a 
freezer and when nearly frozen, remove the 
dasher and stir in the whipped egg-whites and 
complete freezing. Serve in sherbet glasses 
and top with a bunch of red currants, or a few 
red raspberries. 



DELICIOUS FEOZEN DESSERTS 81 
Pineapple Ice 

1 quart grated pineapple 1 cupful lemon-juice 
6 mint leaves 2 egg-whites 

3 cupfuls water 1 pound sugar 

Boil the sugar, water, mint leaves and a 
little of the lemon rind together for twenty 
minutes, then strain. Cool and add the lemon- 
juice, turn in freezer and partly freeze; then 
stir in the pineapple, and the stiffly whipped 
whites of the eggs. Pack down in salt and ice, 
cover well and let stand an hour or so before 
serving. 



Almond Ice-Cream 

1 cupful almonds 1 quart cream 

1 tablespoonful almond 1 cupful sugar 
extract 

Blanch and pound the almonds to a paste. 
Place the sugar in the cream, and let stand 
until dissolved, then add the flavoring. Pour 
into a freezer and partly freeze, then add the 
almond paste, stirring well. Complete the 
freezing and pack in salt and ice to ripen. 



82 DAINTY DESSEKTS 

Caramel Cream 

1 pint milk V/ 2 cupfuls brown sugar 

1 pint cream 2 eggs 

1 teaspoonful vanilla % teaspoonful salt 

Caramelize the sugar by placing it in a 
saucepan and cooking until it is a nice brown. 
Stir often to prevent burning, add the milk 
and the beaten yolks of the eggs, stirring until 
smooth. When cool stir in the milk, salt and 
vanilla. Pour into freezer and partly freeze, 
then remove mixer and stir in the stiffly 
whipped whites of the eggs and complete 
freezing. 



Grape Ice 

y 2 dozen oranges 3 lemons 

1 pound sugar 1 quart grape-juice 

3 pints water 

Extract the juice from the oranges and the 
lemons, and add the sugar and enough water 
to make of the desired strength, add the grape- 
juice. Pour into an ice-cream freezer, and 



DELICIOUS FKOZEN DESSEBTS S3 

freeze like any other sherbet. It will be nicer 
if the stiffly whipped whites of two eggs are 
stirred in when partly frozen, or a pint of 
whipped cream. 

Banana Cream 

1 quart cream 1 pound sugar 

Yz dozen bananas 1 quart new milk 

1 teaspoonful vanilla Pinch of salt 

2 eggs 1 lemon 

Peel the bananas and remove all black spots. 
Pass through a coarse sieve, or press through 
a potato ricer. Mix with this pulp the juice 
of one lemon. Place the milk in a boiler and 
stir in the beaten yolks of the eggs and the 
sugar and cook for several minutes, stirring 
constantly. Set in a cool place, and when cold 
stir in the cream and the vanilla. Pour into 
the freezer, and freeze until of a mushy con- 
sistency; then remove the mixer and stir in 
the stiffly whipped egg-whites. Pack in salt 
and ice, and let stand for about two hours be- 
fore serving. 



84 DAINTY DESSERTS 

Peach Ice-Cream 

1 quart nice ripe peaches 1 quart cream 

1 teaspoonful almond ex- £4 pound sugar 
tract 1 teaspoonful vanilla 

Peel the peaches and mash until fine. Place 
the cream and sugar in a double boiler and 
bring to the boiling point, and then let stand 
until cool, add the flavoring and the peach 
pulp. Pour into a freezer and freeze as you 
would any other cream. 

Chocolate Ice-Cream 

2 quarts milk 4 ounces melted chocolate 
1 quart cream 2 cupfuls sugar 

1 tablespoonful vanilla Pinch of salt 

Place the milk and sugar in a double boiler 
and bring to a boil, then add the chocolate. 
When cold stir in the cream and the vanilla. 
Pour into a freezer and freeze. 

Maple Nut Mousse 

1 cupful chopped nut- 1 cupful maple sirup 

meats 1 tablespoonful gelatin 

1 pint heavy cream 

Place the maple sirup in a double boiler and 



DELICIOUS FROZEN DESSERTS 85 

heat. Dissolve the gelatin in a little cold 
water and stir into the hot sirup ; then add the 
chopped nut-meats, and set aside to cool. 
Whip the cream until stiff and light, and fold 
into the sirup. Pour into a mold and pack 
down in salt and ice, and let stand for three 
or four hours before serving. Unmold and 
garnish with halved nut-meats. 



Prune Mousse 

1 pound large prunes 1 pint heavy cream 

3 egg-whites 1 lemon 

1 cupful sugar 1 pint water 

Place the prunes after they have been thor- 
oughly washed in a saucepan with the water 
and let soak overnight. In the morning add 
the sugar, and let simmer very slowly until 
tender. Remove the stones and crack, then 
chop up the kernels fine. Pass the prunes 
through a coarse sieve or colander. Add the 
chopped kernels, and the juice of lemon. Let 
stand until cool; then fold in the cream 



86 DAINTY DESSERTS 

whipped until stiff. Turn into a mold and 
pack in ice and salt for three hours. When 
ready to serve unmold, and garnish with 
stuffed prunes. 



Banana Moussb 

6 ripe bananas 1 lemon 

^2 cupful sugar 2 egg-whites 

1 cupful heavy cream Candied fruits 

Peel bananas and sprinkle with the juice of 
the lemon and chill; then mash the bananas 
smooth and fine, adding the sugar. Over the 
pulp break the whites of the eggs and beat all 
up together with an egg-beater until light and 
fluffy. Whip the cream, sweeten to taste and 
fold into the banana mixture. Pour into a 
mold and pack in ice and salt, and let stand 
two or three hours. When ready to serve dip 
the mold in hot water and turn out, and gar- 
nish with candied cherries or other candied 
fruits. 



DELICIOUS FROZEN DESSERTS 87 
Mac^doine Mousse 

3 e gg s V* cupful sugar 

1 pint scalded milk 2 ounces chocolate 

1 tablespoonful each can- y 2 cupful chopped figs 

died orange and lemon 1 tablespoonful candied 

rind cherries 

y 2 cupful dates 1 cupful heavy cream 

Beat the yolks of the eggs well; then add 
the sugar, and stir in gradually the melted 
chocolate, stirring well. Let this mixture 
stand until cold, then fold in the stiffly 
whipped egg-whites and the whipped cream, 
flavor with a teaspoonful vanilla. Pour into 
a mold and when partly frozen, carefully stir 
in the finely chopped figs. Pack in mold and 
bury in ice and salt for several hours. 



rv 

SALPICONS, SILLIBUBS AND 
OTHER UNCOOKED DESSERTS 



CHAPTER IV 

SALPICONS, SILLIBUBS AND OTHER 
UNCOOKED DESSERTS 

Cold dessert dishes are generally the most 
popular during the warm days of summer. As 
eggs and fruits are plentiful during this season 
of the year many delicious desserts can be 
made with them, such as fruit whips, water 
ices, fruit custards, all of which are healthful. 

Peach Fluff 

6 large ripe peaches 3 eggs 

Va cup rich cream 2/ A CU p powered sugar 

1 teaspoon almond or vanilla extract 

Choose nice fine-flavored peaches, and peel, 
seed and quarter. Mash fine with a silver 
fork and chill, then mix in the powdered sugar. 
Beat up the whites of the eggs until very stiff, 
adding a pinch of salt before beginning to beat, 
then stir into the peach-pulp a spoonful at a 

91 



92 DAINTY DESSERTS 

time. Whip up until light and foamy, and 
heap up in a pretty glass dish, and top with 
the cream whipped stiff and flavored with the 
extract. Red raspberries or bananas are nice 
served in this way. In this case use three 
bananas or a cupful of raspberry-pulp to each 
three eggs. - 

Peach Salpicon 

3 cups of ripe peaches 1 cup orange-juica 
(sliced) V/i cups sugar 

y 2 cup lemon-juice 

Pour the blended orange and lemon juice 
over the peaches in a dish, and sprinkle with 
sugar. Let stand on ice until perfectly 
chilled. Garnish with nasturtium blossoms. 

Pineapple Salpicon 

2 cups pineapple 1 cup sliced peaches 

1 cup sliced pears x /z cup cherries 

1 cup cherry-juice x /-2 cup orange-juice 

Mix the fruit and juices well and place in 
a bowl on ice. If the cherry- juice has not been 
sweetened, add a cup of sugar. 



UNCOOKED DESSEKTS 93 

Orange Salpicon 

1 pint vanilla ice-cream 1 glass orange marmalade 
2 cups peaches 

Buy or make a pint of ice-cream and stir 
into this a glass of orange marmalade. Slice 
the peaches into the bottom of service dishes 
or sherbet glasses, and cover with the orange- 
ice mixture. 

Watermelon Salpicon 

Ripe watermelon Mint leaves 

Water Pineapple 

Steep about eight mint-leaves in one-half cup 
of water, then add this to a pint of pineapple 
grated and sweetened to taste. If canned pine- 
apple is used, it need not be sweetened much, 
if any. With a potato-ball cutter cut from the 
red part of the melon small round balls. 
Place several of these balls in tall glasses, and 
pour over them the pineapple de menthe. 
Orange may be used instead of pineapple if 
desired. Chill thoroughly before serving and 
garnish with leaves of mint. 



94 DAINTY DESSEKTS 

Cantaloup Kings 

Cantaloup Ice-cream or fruit 

Cut the ends from the cantaloup and slice it 
in about two-inch-thick slices if a small melon 
is used, or one-inch pieces if a large one. 
Place melon rings on individual plates, after 
removing all the seeds, and fill the centers with 
either plain or a fruit ice-cream. These rings 
could be filled with a mixture of bananas and 
red raspberries or strawberries sweetened to 
taste. 



Banana-Snow Whip 

3 bananas 1 cup grated cocoanut 

J4 cup sugar 1 tablespoon lemon-juice 

1 cup whipped cream 2 eggs 

Slice the bananas, cover with the lemon- 
juice and the sugar and let stand for an hour 
or so, then mash fine and whip with a Dover or 
similar egg-beater until very light and fluffy. 

Carefully fold in the whipped cream and the 
stiffly beaten egg-whites and about half the 



UNCOOKED DESSEETS 95 

cocoanut. Serve in sherbet glasses, placing 
some of the cocoanut on top. 

Strawberry Cocoanut Cup 

1 quart strawberries 1 cocoanut 

1 cupful whipped cream 1 cupful sugar 

Place the sugar over the hulled strawberries 
and crush with a silver fork, seeing that the 
berries are entirely broken up and the sugar 
well incorporated, then add to this the milk 
from the cocoanut and set on ice until thor- 
oughly chilled. Just before serving, fold in 
the whipped cream flavored with a little vanilla 
or orange extract. If you wish to save cream, 
use only half the amount and stir in the stiffly 
beaten whites of two eggs. Serve in sherbet- 
cups. 

Marshmallow Cream 

1 cup whipped cream 1 orange 

2 bananas 3 tablespoons strawberry 
Yz cup nut-meats jam 

1 pound marshmallows 

Cut the marshmallows up into small bits. 



96 DAINTY DESSERTS 

Slice the bananas, which should be thor- 
oughly ripe, sprinkle with the orange-juice and 
a little lemon-juice, add the strawberry jam or 
preserves and whip up until light, then fold 
in the whipped cream carefully. 

Stir in the marshmallows and serve in tall 
sherbet glasses. Garnish the top of each por- 
tion with strawberries or raspberries. 

Currant-Jelly Whip 

1 cup of rich cream 1 glass currant jelly 

2 eggs 3 tablespoons sugar 

Chill the sweet cream and whip until stiff, 
then add the whites of the eggs beaten to a 
stiff foam. Stir in the powdered sugar 
gradually; then whip in the currant jelly 
lightly. This is nice heaped up in sherbet 
glasses and served alone when you wish a rich 
but light dessert, but is nice served on top of 
sliced bananas, stewed pears that have been 
chilled, as a sauce for cold custard puddings 
or as a filling for sponge-cake. Red raspberry 



UNCOOKED DESSEKTS 9? 

or any good berry jelly can be used instead of 
the currant if liked. 

Currant Sillibub 

1 glass currant jelly 3 egg-whites 

Yi cup thick sweet cream 6 tablespoons sugar 
1 teaspoon vanilla 

Place the eggs and currant jelly on ice until 
chilled. Beat up the whites of the eggs until 
quite stiff; then carefully fold in the currant 
jelly and four tablespoons of the sugar. This 
should be stiff enough to stand up nicely. Fill 
into glasses, and top with the cream whipped 
stiff, flavored and sweetened with the re- 
mainder of the sugar. 

Peach Sillibub 

Nice ripe peaches Egg-whites 

Sugar Red-fruit coloring 

1 teaspoon almond ex- Whipped cream 
tract 

Use the whites of two or three eggs to each 
cup of peaches sliced and about three table- 
spoons of sugar. Crush the peaches with a 



98 DAINTY DESSERTS 

silver fork and add the sugar and the almond ; 
then stir in the egg-whites whipped stiff. 
Serve in sherbet glasses topped with whipped 
cream. The peach mixture should be colored 
a pretty pink, with a few drops of red-fruit 
coloring, and you will have a pretty pink-and- 
white dessert. Chill before serving. If you 
do not care to use whipped cream, the glasses 
may be topped with marshmallow creme. 

Apple Sillibub 

1 teaspoon vanilla 3 large tart apples 

Red raspberries or cur- 4 egg-whites 
rants Sugar 

Use white-fleshed apples for this dessert. 
Pare and grate ; to this add about one cup of 
sugar and a teaspoon of vanilla. Beat up the 
eggs very stiff, then add the grated apple and 
beat up together until very light and white. 
It will beat up much better if the ingredients 
are chilled before beating them. Stir in a few 
red raspberries or currants, or a few candied 
cherries. 



UNCOOKED DESSEKTS 90 

Pear Salpicon 

1 small glass currant jelly 2 cups ripe pears 

1 small glass raspberry jelly 1 cup shredded orange 
2 egg-whites 

Add the egg- whites to the chilled jelly and 
with an egg-beater beat up until very light; 
then stir in the pears sliced thin and the 
shredded orange, or, better still, place the 
fruits in the bottom of tall glasses, and top 
with the whipped jelly. 

Sponge-Cake Sillibub 

Stale or fresh sponge- Whipped cream 

cake 2 lemons 

Strawberry or red-rasp- Grape or other fruit juice 

berry preserves 

Place a layer of thin slices of sponge-cake 
in the bottom of a glass dish and moisten with 
the fruit juice. Grate the rind of the lemon 
and add to the sugar, also add the juice. Whip 
a cup of cream very stiff, and gradually add to 
it the sugar. Spread the strawberry preserves 
over the first layer of cake, on top of this place 



100 DALKTY DESSERTS 

another layer, and then the whipped cream. 
Garnish with a few whole fresh berries or pre- 
served ones. 

Grape Dew 

1 glass grape jelly 3 tablespoonfuls of pow- 

1 cup whipped cream dered sugar 

2 egg-whites 

Beat up the egg-whites until stiff, add to the 
grape- juice and whip up until light and fluffy ; 
then fold in the sweetened whipped cream. 
Set on ice for several minutes and serve in 
glass sherbet dishes. 

Strawberry-Orange Delight 

1 pint strawberries 1 cupful orange-juice 

Stale sponge or any cake Whipped cream 

Line a glass dish with thin slices of sponge- 
cake, pour over half of the orange-juice, place 
on top of this a layer of strawberries well- 
sprinkled with sugar, then another layer of 
cake, orange-juice, and strawberries. Let 
stand an hour or so before serving; then top 
with whipped cream. 



UNCOOKED DESSEKTS 101 

Strawberry Fluff 

Macaroons 1 quart nice ripe straw- 

1 cupful sugar berries 

1 egg-white 1 teaspoonful vanilla 

1 cupful whipped cream 

Line a glass dish with macaroons, then chop 
up the strawberries, adding the egg-whites and 
the whipped cream. Place this on top of the 
macaroons. Serve very cold, garnish with 
whole berries. 

Strawberry Marshmallow Whip 

Large ripe strawberries Marshmallows 

Vanilla Whipped cream 

Thick fruit sirup 

Stem and halve the strawberries. Cut the 
marshmallows up into bits and add to the 
whipped cream, sweetened with powdered 
sugar, and flavored with vanilla. Use a cup 
of the marshmallows to a cup of whipped 
cream. Place the strawberries in sherbet 
glasses, and pour over them a thick fruit sirup, 
and then top with the marshmallow cream. 
Garnish each service with whole strawberries. 



DAINTY DESSERTS MADE WITH 

CORN-STARCH, TAPIOCA AND 

RICE 



CHAPTER V 

DAINTY DESSERTS MADE WITH CORN- 
STARCH, TAPIOCA AND RICE 

Strawberry Harlequin Pudding 

1 quart milk 6 tablespoons corn-starch 

1 pint strawberries 1 cupful shredded pineapple 

2 eggs 1 teaspoonful vanilla ex- 
% teaspoonful salt tract 

1 cupful sugar 

Place the milk in a double boiler and add 
the sugar and salt ; thicken when it comes to a 
boil with the corn-starch blended in a little 
cold milk or water. Divide into two portions, 
and into one portion stir the well-beaten egg- 
yolks and the pineapple and cook for a few 
minutes longer. Flavor the other portion with 
vanilla extract and when partly cold stir in 

the whole strawberries. Pour a layer of the 
105 



106 DAINTY DESSEETS 

pineapple corn-starch into a mold, then a layer 
of the strawberry corn-starch, another layer of 
pineapple, and another layer of strawberry 
corn-starch. When cold and firm, turn out 
onto a plate or shallow dish, and garnish 
around the base and on the top with large 
whole strawberries. 



CORN-STARCH CUSTARD WITH QUINCE FOAM 

2 cups sweet milk 3 tablespoons corn-starch 

2 eggs y 2 cup sugar 

]/2 teaspoon salt 1 teaspoon vanilla 

2 cups sifted quince-pulp 1 cup sugar 

y 2 cup grated cocoanut y 2 cup whipped cream 

Place the sweet milk in a double boiler and 
add the sugar. When it comes to a boil, stir 
in the corn-starch blended in a little of the 
milk and the beaten egg-yolks. Cook for about 
fifteen minutes, stirring constantly, and add 
the vanilla, When partly cool, pour into 
sherbet-glasses or service dishes. Add the 
sugar to the quince-pulp and the unbeaten egg- 



COKJST-STAECH, TAPIOCA AND KICE 107 

whites, and whip until foamy and light. Fold 
in the cocoanut and whipped cream and heap 
up on top of the custard in the dishes. 



Sago- Snow Pudding 

y 2 cup sago 1 pint skim-milk (sweet) 

2 egg-whites Pinch of salt 

3 tablespoons sugar Lemon or orange sauce 

Soak the sago in a little cold water over- 
night. Bring the milk to a boil in a double 
boiler, adding the salt and sugar, stir in the 
sago, and cook until clear; then remove, add 
the stiffly beaten whites of the eggs. Pour into 
molds and chill. 

The yolks of the eggs may be used in making 
the lemon or orange sauce. Place in a double 
boiler a cup of water, sugar to taste, and a 
pinch of salt and lemon or orange rind. Blend 
in a little cold water a teaspoon of corn-starch, 
and the two egg-yolks well beaten. After the 
rind has simmered in the water for several 



108 DAINTY DESSEETS 

minutes, stir this into it, and cook until 
smooth and thick; then add the juice of two 
oranges or the juice of one lemon. 



Pear Condee 

Vi cup rice y 2 teaspoon salt 

2 eggs 1 pint sweet milk 

Cooked pears */ 2 glass preserved ginger 

Wash the rice thoroughly and place with 
the milk and salt in a double boiler. When 
the rice is tender and the milk almost all ab- 
sorbed, stir in the beaten egg-yolks and cook 
a few minutes longer, mix in the preserved 
ginger cut into bits and then place in a mold 
or dish. When cold, cover with pears that 
have been cooked in a thick sugar sirup, and 
top with a meringue made of the whites of the 
eggs and flavored with a little lemon extract. 
If preferred, the rice may be used as a border 
and the center filled with the stewed pears and 
topped with the meringue and a little whipped 
cream. 



COKN-STAKCH, TAPIOCA AND KICE 109 
Eice and Fig Pudding 

1 quart milk 2 eggs 

1 pint water 1 cupful rice 

Y* cupful sugar 1 cupful stewed figs 

Cinnamon or nutmeg ^4 teaspoonful salt 

Vanilla 

Place half the milk with the water in a 
double boiler and add the rice and salt. Cook 
until tender, then season with the sugar, the 
spices, and vanilla. Take out a cupful of the 
rice and place the remainder in the bottom of 
a baking-dish. Spread the figs on this; then 
to the cupful of rice add the rest of the milk, 
heated, and the eggs well-beaten, and two 
tablespoonfuls of sugar. Pour this over the 
figs and bake in the oven until the custard is 
set, and a nice brown on top. Dates can be 
used in the same way. 

Orange Meringue 

2 cupfuls hot water 2 lemons 

3 oranges 2 tablespoonfuls corn-starch 
y 2 cupful sugar y A teaspoonful salt 

Beat up the yolks of the eggs, add two table- 



110 DAINTY DESSEETS 

spoonfuls of water to them and blend in the 
corn-starch. Stir this into the hot water in 
which the sugar and salt have been placed, and 
the grated rind of one of the lemons. Cook 
for about ten minutes; then add the juice of 
the lemons. Peel the oranges, cut them in 
slices and lay them in a deep dish. Pour over 
the hot custard; then cover with a meringue 
made of the stiffly whipped egg-whites, and a 
little sugar. Chill and serve with whipped 
cream, and garnish with candied orange rind 
cut into fancy shapes. 



Velvet Pudding With Raspberries 

1 quart top milk 6 tablespoonfuls sugar 

Yi teaspoonful corn-starch 1 teaspoonful vanilla 
Red raspberries Whipped cream 

2 egg-whites 

Place the milk in a double boiler, and add 
the sugar and salt, and when it comes to a boil 
stir in the corn-starch blended in a little cold 



CORN-STARCH, TAPIOCA AKD EICE 111 

milk. Cook for about ten minutes, stirring 
until smooth, and thick. Remove from fire and 
stir in the vanilla and the stiffly whipped egg- 
whites ; then pour into a border mold. When 
firm, turn out and fill the center with red 
raspberries, or straAvberries may be used. 
Serve with whipped cream, sweetened. 



Peanut Blanc-Mange With Bananas 

Plain blanc-mange 1 cupful finely chopped pea- 

2 bananas nuts 

1 teaspoonful vanilla 

Make a plain blanc-mange, following the 
directions on the package, and flavor with the 
vanilla ; then stir in the peanuts, and pour part 
of it in a dish or mold. Slice on top of this 
the bananas, then pour over the remainder of 
the blanc-mange. The corn-starch should be 
sweetened to taste while cooking. This is nice 
served with a fruit sauce such as strawberry, 
lemon, or orange. 



112 DAINTY DESSERTS 

Jellied Prune Ring With Almond Custard 

% cupful prunes J / 2 cupful sugar 

2 cupfuls water J^ cupful maple sirup 

2 tablespoonfuls lemon 1 tablespoonful gelatin 

juice 2 cupfuls milk 

2 eggs 2 tablespoonfuls corn-starch 
1 cupful blanched al- Yi teaspoonful almond ex- 

monds tract 

Wash the prunes and thoroughly soak over- 
night in the water, in the morning add the 
sirup, or sugar may be used, and simmer 
slowly until tender, drain and remove the 
stones. Dissolve the gelatin in a little cold 
water, and stir into the hot sirup; then add 
the lemon- juice and the prunes. Pour into a 
ring mold. 

To make the almond custard place the milk 
in a double boiler, thicken with the corn-starch 
blended in a little water or milk and the beaten 
egg-yolks. Cook until the starch taste is re- 
moved; then stir in the sugar, the chopped, 
blanched almonds, and the almond extract; 
then fold in the stiffly whipped egg-whites. 



COKN-STABCH, TAPIOCA AND KICE 113 

When the prune ring is firm turn out onto 
plate and fill the center with the custard. 
Chill and serve. Top with whipped cream, and 
a few whole almonds or prunes. 

Pineapple Snow 

1 small pineapple or one 2 cupfuls water 
can pineapple 2 egg-whites 

2 tablespoonfuls corn- A pinch of salt 
starch Sugar 

If canned pineapple is used drain off the 
juice, and add to a cupful of water; if a ripe 
pineapple is used peel, eye, and cut into bits 
and cook into two cupfuls of water with a 
little sugar. Only a very little sugar, if 
any, need be added to the canned pineapple. 
Thicken the juice with the corn-starch dis- 
solved in a little cold water. Cook until the 
starchy taste is removed, then stir in the pine- 
apple. Add the salt to the egg-whites, and 
beat up until stiff, and fold into the pineapple 
corn-starch after it has been removed from the 
fire. Pour into a mold and serve cold. 



114 DAINTY DESSERTS 

Qeange Corn-starch Pudding 

3 cupfuls skim milk 1 tablespoonful corn-starch 

2 eggs 2 oranges 

J4 cupful of sugar 

Bring the milk to a boil, then stir in the 
corn-starch dissolved in a little of the milk, add 
the sugar and the beaten yolks of the eggs, and 
the grated rind and juice of the oranges. Boil 
for about five minutes. Cover with the beaten, 
sweetened whites of the eggs, and brown the 
meringue lightly in the oven. 



Chocolate Blanc-Mange With Bananas 

3 bananas 2 cupfuls milk 

54 teaspoonful salt 2 tablespoonfuls corn-starch 

2 tablespoonfuls sugar 1 square of chocolate 

1 teaspoonful vanilla 1 egg 

Heat the milk in a double boiler, and melt 
the chocolate. Blend the corn-starch in a little 
milk or cold water, and add the beaten yolk 
of egg and the sugar. Add the corn-starch to 
the milk, the melted chocolate and the vanilla, 



COKN-STAKCH, TAPIOCA AND KICE 115 

and lastly the stiffly beaten white of the egg. 
Pour part into a mold, slice the bananas on top 
of this, and then pour over the rest of the 
blanc-mange. 

Rice Chocolate Pudding 

1 quart water 1 cupful rice 

1 quart skim milk */> cup sugar 

1 egg 2 ounces grated chocolate 

y 2 cupful boiling water 1 teaspoonful vanilla 

y 2 teaspoonful salt Strawberry preserves. 

Wash the rice thoroughly, and boil in the 
quart of water for about fifteen minutes ; then 
throw off the water. Place the rice with salt, 
sugar and milk in a double boiler, and cook 
until the rice is tender, then pass through a 
sieve. Pour the half cupful of boiling water 
over the chocolate, and stir until dissolved, 
and add the vanilla. Stir the melted chocolate 
into the rice and turn into mold or molds. 
Turn out and serve with rich stewed straw- 
berries or strawberry preserves. The beaten 
egg should be stirred into the rice after it has 



116 DAINTY DESSERTS 

been passed through the sieve and then cooked 
about five minutes. 

Cocoanut Rice Pudding 

Yz cup rice 1 quart milk 

1 cup shredded cocoanut 2 eggs 
y 2 teaspoonful salt 1 lemon 

2 tablespoonfuls sugar 1 teaspoonful vanilla 

Place the rice, milk, salt and sugar in a 
double boiler and cook until creamy and 
tender; then stir in the well-beaten eggs, the 
juice and grated rind of the lemon. Cook for 
about ten minutes, then remove from the fire 
and stir in the cocoanut. 

Fruit in Rice Ring 

y 2 cupful rice 1 quart boiling water 

1 pint top milk 1 tablespoonful gelatin 

Bananas, strawberries, 1 level teaspoonful salt 

peaches or any fruit 1 teaspoonful vanilla 

54 cupful sugar 

Wash the rice well and boil rapidly in the 
water to which the salt has been added until 
tender ; then drain. Dissolve the gelatin in a 
fourth cupful of cold water, and stir into the 



CORN-STARCH, TAPIOCA AND RICE 117 

milk, which has been brought to a boil. Beat 
up well, add the sugar and the boiled rice. 
Flavor, and pour into a ring mold previously 
rinsed with cold water. Chill and turn out 
onto a large service plate. Fill the center 
with fresh or canned fruit, and top with 
whipped cream. 



Ginger Rice Pudding 

1 cup rice 1 quart boiling water 

]/ 2 teaspoonful water 2 cupfuls boiled custard 

l / 2 teaspoonful vanilla 1 cupful preserved ginger 

Boil the rice in the salted water until tender ; 
then stir in the custard. Add the chopped 
preserved ginger and pour into molds or mold. 
When ready to serve turn out and garnish with 
bits of preserved ginger. A delicious frozen 
dessert may be made with these ingredients if 
a cupful of sweetened whipped cream is added 
and the mixture frozen until smooth and firm. 
In this case the preserved ginger should be 
chopped very fine, and not added to the rice 



118 DAINTY DESSEKTS 

mixture until it has been frozen to a mushy 
consistency. 

Tapioca Fluff With Fruit 

y 2 cup pearl tapioca 2 egg-whites 

Raspberries or any fruit Sugar 
in season 1 teaspoon vanilla 

1 pinch of salt 

Soak the tapioca in enough water to cover 
for two or three hours, then cook until clear 
and transparent in two cups of water seasoned 
with a pinch of salt and about one-fourth cup 
of sugar. Fold in the stiffly beaten egg-whites 
and let the mixture cool. Sugar the rasp- 
berries, strawberries or whatever fruit is used 
and mix lightly together, using a silver fork, 
and fold in about one-half cup of whipped 
cream, if desired. Garnish with whole berries. 

Rhubarb-Tapioca Pudding 

1 cup pearl tapioca 1 glass orange marmalade 

2 cups rhubarb 1 cup sugar 

Soak the pearl tapioca overnight in enough 



COKN-STARCH, TAPIOCA AND KICE 119 

water to cover. Place a layer of it in the 
bottom of a glass or other baking-dish and then 
place in a layer of rhnbarb; over this pour 
half a glass of the marmalade; then repeat, 
having a thin layer of tapioca on top. 

Sprinkle sugar over each layer of rhubarb. 
Bake in the oven until the rhubarb is tender 
and the tapioca transparent. A glass of 
strawberry preserves may be used instead of 
the orange marmalade. 

Serve with cream or a custard sauce. 

Tapioca Dainty 

4 tablespoons instantane- 1 cup blanched almonds 

ous tapioca 3 egg-whites 

1 teaspoon almond ex- Sugar 

tract Pinch of salt 

1 can fruit 

Pour the juice from around the fruit, and to 
it add enough water to make a pint of liquid. 
Place this in a double boiler with the salt and 
a little sugar. When it comes to a boil, stir in 
the tapioca and cook until clear and trans- 



120 DAINTY DESSERTS 

parent, then add a cupful of the fruit, the nut- 
meats and the extract. Color with a little red 
fruit coloring; then fold in the stiffly beaten 
whites of the eggs. Pour into molds and chill. 

Chocolate Blanc-Mange With Bananas 

3 bananas 1 cup milk 

*4 teaspoon salt 2 tablespoons corn-starch 

2 tablespoons sugar 1 square chocolate 

y 2 teaspoon vanilla 1 egg 

Heat the milk in a double boiler, and melt 
the chocolate. Blend the corn-starch in a lit- 
tle milk or cold water and beat in the yolk of 
the egg and the sugar ; then stir into the milk. 
Add the melted chocolate and the vanilla and 
lastly the egg-white whipped stiff. Pour part 
of the blanc-mange into a bowl, slice bananas 
over this, and then pour over the remainder of 
the blanc-mange. 

Tapioca and Prunes 
Soak tapioca in cold water an hour or two, 
and cook in a double boiler until perfectly 



CORN-STARCH, TAPIOCA AND KICE 121 

clear. Pour over a pint of stewed and stoned 
prunes. The tapioca should be slightly sweet- 
ened, and a half teaspoonf ul of salt added. 



Fig Tapioca 

2/3 cupful of tapioca 2/3 cupful of chopped 

3 cupfuls of cold water English walnut meats 

l l A cupfuls of light 1 tablespoonful of vanilla 
brown sugar extract 

2/3 cupful of diced figs 

Soak the tapioca overnight and in the morn- 
ing add sugar, figs and walnut meats and 
steam for one hour in a double boiler. Stir in 
the vanilla extract and turn into a serving 
dish. Chill and serve with plain or whipped 
cream. 

Rhubarb-Tapioca Pudding 

1 cupful tapioca 1 pint rhubarb 

1 cupful of raisins 1 cupful sugar 

2 cupfuls of water J4 teaspoonful salt 

If pearl tapioca is used soak overnight in 
enough water to cover, which will be about 



122 DAINTY DESSERTS 

two cupfuls. Cut the rhubarb up into inch 
lengths, and arrange in the bottom of a bake 
dish, sprinkle with sugar, and cover with a 
layer of raisins ; then on top of the fruit place 
part of the tapioca. Repeat until the ingredi- 
ents are used. Bake in the oven until the tapi- 
oca is clear and the rhubarb tender. Add the 
salt to the water in which the tapioca is 
soaked. 

Caramel Nut Tapioca 

1 cupful brown sugar 1 tablespoonful butter 

y 2 cupful chopped hickory 24 cupful tapioca 

or other nut-meats 1 teaspoonful vanilla 

3 cupfuls water y 2 teaspoonful salt 

Soak the tapioca overnight, then add to the 
water in which the salt has been placed, and 
cook until transparent. Caramelize the sugar 
and butter in a saucepan, being careful not to 
let it burn ; then stir into the tapioca, add the 
nut-meats and the vanilla. Turn into molds or 
a mold and chill. If liked, a few chopped 
raisins or dates may be added. 



COKN-STAKCH, TAPIOCA AND KICE 123 
Apricot- Apple Pudding with Tapioca 

y 2 pound apricots 6 tart apples 

1 cupful tapioca or sago 1 cupful sugar 
1 teaspoonful cinnamon y 2 teaspoonful salt 

Soak the tapioca or sago overnight, and in 
the morning when ready to make the pndding 
place half of the tapioca on the bottom of a 
greased bake dish, place on top of this a layer 
of sliced apples ; sprinkle with sugar. On the 
top of the apples place a layer of apricots that 
have been soaked overnight, sprinkle with 
sugar, and cover with the remainder of the 
tapioca, and on top of this the remainder of 
the apples. Bake in the oven until the fruit is 
done. 

Banana Tapioca Pudding 

Yz dozen ripe bananas 1 cupful tapioca 

1 glass currant preserves Grated peanuts 
or jelly Custard sauce 

Y 2 teaspoonful salt 

Soak the tapioca overnight, and in the 
morning cook in a double boiler until trans- 
parent, using two cupfuls of water or milk. 



124 DAINTY DESSERTS 

Pour a part of the tapioca in a dish or mold, 
and on top of this slice half of the bananas, 
cover with grated peanuts, and the currant 
jelly or preserves ; then pour over the tapioca. 
Repeat until the ingredients are used up. 
This is nice served with a custard sauce made 
as above, or without a sauce. 

Pineapple-Tapioca Pudding 

1 small ripe pineapple or ^ teaspoonful salt 
a cupful of canned pine- 2 cupfuls of water 
apple 2 eggs 

1 cupful tapioca 2 tablespoonfuls corn-starch 

1 cupful of sugar 1 teaspoonful vanilla 

2 cupfuls of milk 

Soak the tapioca overnight in enough cold 
water to cover. In the morning add the tapi- 
oca to the boiling water, and add the salt. 
Cook until transparent in a double boiler. If 
a ripe pineapple is used peel, eye, chop and 
cook until tender with one-half cup sugar. If 
canned pineapple is used add half the sugar 
above and boil a few minutes. Beat the egg- 



COKN-STAKCH, TAPIOCA AND KICE 125 

whites stiff and add to the tapioca, and cook a 
few minutes longer ; then stir in the pineapple, 
and pour into individual molds. To make the 
custard, put the milk in a double boiler, add 
a half cupful of sugar and a pinch of salt and 
bring to a boil, then stir in the corn-starch 
blended with the beaten yolks of the eggs and a 
little cold water. Stir until smooth and thick, 
flavor with a teaspoonful of vanilla or orange 
extract. Set aside to cool. When ready to 
serve turn the tapioca out of the molds, and 
pour over some of the custard sauce. 



^J T 



CHAPTER VI 
HOLIDAY PUDDINGS AND DESSERTS 

Golden Plum Pudding 

5-4 cupful sugar 1 cupful sweet milk 

3 egg yolks 2 teaspoonfuls baking- 

2 cupfuls flour powder 

% cupful chopped citron Vz cupful candied orange 

% cupful chopped al- or lemon rind 

monds Ys cupful chopped pre- 

54 teaspoonful salt served ginger 
1 cupful beef suet 

Shred the suet quite fine, add the chopped 
fruits and the blanched and finely chopped 
almonds. Mix the baking-powder and salt 
with the flour and add to the other dry ingredi- 
ents. Combine the milk and the beaten egg- 
yolks and stir gradually into the dry ingredi- 
ents. Mix thoroughly, and steam for about 
three hours, and serve with a liquid sauce. 
129 



130 DAINTY DESSEKTS 

Foamy Lemon Sauce. — Beat up the whites 
of the two eggs until stiff, add very gradually 
one cupful of powdered sugar and continue 
beating while adding one-fourth cupful of hot 
milk or cream, and the juice and grated rind 
of two lemons, or if you do not care for a de- 
cided lemon flavor use the rind of only one 
lemon. 



English Plum Pudding 

24 cupful of finely shred- y 2 cupful flour 

ded suet y 2 teaspoonful each cin- 

1 cupful light brown namon, nutmeg, allspice 
sugar y 2 teaspoon salt 

2 ounces finely chopped 1 cupful raisins 
citron 1 cupful dried currants 

2 ounces candied orange 1 lemon 

peel 3 eggs 

% cupful grape-juice or J / 2 cupful bread-crumbs 

milk 1 tablespoonful molasses 

Mix the flour and bread-crumbs with the 
suet. Clean the raisins and currants thor- 
oughly. Seed the raisins if not seedless ; add 



HOLIDAY PUDDINGS AND DESSERTS 131 

the other dry ingredients. Beat the eggs well 
and combine with the other liquids. Moisten 
the dry ingredients with this and the lemon- 
juice. The grated rind of the lemon should 
also be added. Stir well, and let stand in a 
cool place overnight. If you follow the Eng- 
lish style you will then tie the pudding up in 
a well-floured cloth, leaving plenty of room for 
the ingredients to swell. Drop it into a kettle 
of boiling water and keep it boiling briskly for 
five hours. If you follow the American plan 
you will place the ingredients in a mold and 
steam for the same length of time. Care 
must be taken not to fill the mold quite full, as 
space must be allowed for swelling. 

When done turn out on a plate and surround 
with large plumped raisins, and insert sprigs 
of holly in the top, first wrapping the ends in 
waxed paper. Serve with a sauce. Plum 
pudding is always better reheated, and for this 
reason can be made several days before Christ- 
mas. 



132 DAINTY DESSEKTS 

Plain Plum Pudding 

1 cupful suet 1 teaspoonful ginger 

1 cupful bread-crumbs Flour 

yk cupful brown sugar 1 cupful raisins 

% teaspoonful each of 1 cupful currants 

cinnamon and nutmeg 2 tablespoonfuls molasses 

y 2 cupful milk 1 egg 
y 2 teaspoonful salt 

Mix the dry ingredients thoroughly to- 
gether; then moisten with the liquid. Add 
enough flour to make a stiff batter. Stir well, 
and steam two or three hours. Serve with any 
fruit sauce. 

Frozen Plum Pudding 

1 quart good milk y 2 teaspoonful cinnamon 

Y$ cupful melted choc- 1 tablespoonful corn- 

olate starch 

y 2 cupful finely chopped 1 quart cream 

citron 1 cupful cooked raisins 

J / 2 cupful chopped nut- y 2 cupful figs 

meats 1 teaspoonful vanilla 
V/ 2 cupfuls sugar 

Place the milk, sugar and melted chocolate 
in a double boiler and when it comes to a boil 
stir in the corn-starch blended in a little cold 



HOLIDAY PUDDINGS AND DESSEKTS 133 

water or milk. Cook for about ten minutes; 
then remove and cool. Add the vanilla, cin- 
namon and cream and pour into a freezer and 
freeze until nearly stiff; then remove mixer 
and stir in the finely chopped fruits and nut- 
meats. If preserved figs are used they will 
only need to be chopped, but if dried figs are 
used cook slowly in a little sugar and water. 
Freeze stiff, then pack down and let stand an 
hour or so before serving. 

Plum Pudding Jellied 

1 tablespoonftil gelatin 1 tablespoonful chopped 

24 cupful scalded milk candied cherries or 

1 cupful heavy cream cranberries 

J4 cupful finely chopped 1 square melted chocolate 

cooked raisins x /i cupful finally chopped 

1 tablespoonful chopped figs 

citron Y 2 cupful sugar 
1 tablespoonful candied X A cupful chopped nut- 
orange rind meats 
% cupful cold water 1 teaspoon vanilla 

Dissolve the gelatin in the cold water and 
stir into the hot milk in which the sugar has 



134 DAINTY DESSEETS 

been dissolved ; then add the melted chocolate, 
and let stand until cold, add the cream and 
whip with a rotary egg-beater until light and 
stiff. Add to the mixture the finely chopped 
fruits and nut-meats, and the flavoring. Pour 
into a mold that has been dipped in cold water. 
Garnish with candied cranberries or cherries. 



An Eggless Plum Pudding 

y 2 cupful shredded suet 1 cupful raisins 

Y2 cupful grated carrot J4 cupful grated potato 

1 cupful bread-crumbs Yz cupful currants 

1 ounce candied orange 2 ounces chopped citron 

peel 1 cupful brown sugar 

"%. teaspoonful cinnamon Nutmeg, allspice and 
54 teaspoonful salt cloves (ground) 

Flour Soda (level teaspoonful) 

Mix the crumbs with the suet, add the fruits 
and spices, the grated vegetables and sugar; 
then stir in enough flour to make a stiff batter 
or mixture. Stir thoroughly, and steam for 
three hours. 



HOLIDAY PUDDINGS AND DESSEKTS 135 
A Frozen Nut Pudding 

3 cupfuls rich boiled cus- 1 tablespoonful chopped 

tard lemon rind 

2 cupfuls whipped cream 3 ounces chocolate (melt- 

1 cupful finely chopped ed) 

nut-meats 1 teaspoonful vanilla 

% cupful preserved gin- % cupful chopped can- 

ger died cherries 

1 tablespoonful chopped citron 

Stir the melted chocolate into the custard, 
add the vanilla and the whipped cream, then 
pour into a freezer and when it begins to 
stiffen, stir in the nut-meats and the chopped 
fruits and pack down in ice and salt and let 
stand for a while before serving. 



Fig Pudding 

1 cupful beef suet i cupful sour cream 

1 cupful brown sugar l egg 

1 cupful white flour y 2 teaspoonful soda 

1 cupful graham flour l cupful chopped figs 

1 teaspoonful cinnamon y 2 cupful nut-meats 

Mix all ingredients thoroughly together and 
steam for an hour or more. Serve with sauce. 



136 DAINTY DESSEKTS 

Pecan Fig Pudding 

1 cupful of suet 1 cupful of pecan meats 

1 cupful of chopped figs y 2 cupful of milk 

1 cupful of bread-crumbs 2 eggs 

24 cupful of sugar 1 teaspoonful of vanilla 

Chop the suet very fine. Soak the bread- 
crumbs in the milk. Mix all the ingredients 
thoroughly together and steam for four hours. 
Serve with any good pudding sauce such as 
hard sauce or foamy sauce. Dates or raisins 
can be used instead of figs if desired. 



Chestnut Pudding 

1 pint large chestnuts 1 lemon 

y 2 cupful sugar y 2 cupful butter 

1 cupful milk 3 eggs 

y 2 cupful bread-crumbs 

Shell, blanch and boil the chestnuts in 
slightly salted water until tender. Pass 
through a sieve. Cream together the sugar 
and the butter, add the egg-yolks, and add to 
the chestnut puree. Add the milk and the 
grated rind of the lemon. Mix thoroughly, 



HOLIDAY PUDDINGS AND DESSEKTS 137 

then fold in the stiffly beaten whites of the 
eggs. Pour into baking-dish, and bake in a 
moderate oven. If liked it can be steamed 
for about an hour instead of baked. Serve 
with a custard sauce or with whipped cream. 



Pumpkin Custard Pudding 

1 pint pumpkin pulp 1 pint cream 

y 2 cupful butter 1 cupful light brown sugar 

3 eggs 1 teaspoonful cinnamon 

y 2 teaspoonful salt 1 teaspoonful ginger 

y 2 teaspoonful mace ^ teaspoonful nutmeg 

Beat up the yolks and whites separately, and 
very light ; add to the other ingredients. Bake 
in pudding dish. Serve cold. 



Creole Pumpkin Pudding 

1 quart pumpkin pulp 1 cupful molasses 
3 eggs y 2 teaspoonful salt 

2 teaspoonfuls ginger 1 teaspoonful cinnamon 

1 tablespoonful butter 

Heat the molasses and add the butter ; stir 
this into the pumpkin ; add the seasoning and 



138 DAINTY DESSEKTS 

the beaten yolks of the eggs. Blend thor- 
oughly; add the stiffly beaten whites of the 
eggs. Bake in custard cups set in a pan of 
water, or in a pudding dish. Serve cold. 
Pumpkin puddings are nice to serve at the 
close of a Thanksgiving dinner when pumpkin 
pie is not included in the menu. 



A Plum-Cranberry Pudding 

t/2 pound cranberries 1 teaspoon baking-powder 

2 cups stale bread-crumbs Y-z pound raisins 

1 cup finely chopped beef 1 cup sugar 

suet 1 teaspoon salt 

1 teaspoon cinnamon 54 teaspoon grated nutmeg 

1 cup sweet milk 2 eggs 

Chop up the cranberries and the raisins, add 
the bread-crumbs, the finely shredded suet, the 
milk, spices and sugar and mix thoroughly to- 
gether; then add the eggs, beaten until light 
and thick. Pour into a buttered mold and 
steam for about three hours. Serve with a 
sweet sauce. This quantity of ingredients 



HOLIDAY PUDDINGS AND DESSERTS 139 

makes a good-sized pudding; if you wish, a 
smaller one use only half of the ingredients. 



Plum Pudding Ice-cream 

3 eggs 54 cupful chopped dates 

1 cupful sugar 54 cupful candied cherries 

1 cupful cream (whipped) ^ cupful walnut meats 

2 cupfuls sweet milk 54 cupful raisins 

1 ounce sweetened choco- 54 cupful chopped figs 

late 1 teaspoonful vanilla 

Beat up the yolks and whites of the eggs 
separately. To the yolks add the sugar, and 
stir in gradually the milk brought to the scald- 
ing point. Add the chocolate melted and cook 
in a double boiler until it coats the spoon. 
Remove from the fire, and add the stiffly beaten 
egg-whites. Beat up and when cold fold in 
the whipped cream. 

Cranberry- Apple Pudding 

Stale bread-crumbs ^2 dozen apples 

Dates and nut-meats 2 cups cranberry sauce 

Place a layer of stale buttered bread-crumbs 



140 DAINTY DESSEETS 

in the bottom of a baking-dish. Pare the ap- 
ples, halve and remove the cores. Fill the 
cavities with chopped nut -meats and dates or 
raisins. Sprinkle with sugar and cinnamon. 
Bake in the oven until tender, then remove and 
pour over the cranberry sauce. Let stand un- 
til cool, then cut into squares, and serve with 
whipped cream. 



Steamed Cranberry Pudding 

2 cups cranberries J4 CU P butter substitute 

1 cup sugar 3^ cup milk 

2 teaspoons baking-pow- 3 cups flour 
der 2 eggs 

Make a batter with the butter substitute, 
milk, eggs, baking-powder, sugar and flour; 
then stir in the cranberries, using only the per- 
fect berries. Turn into a mold and steam for 
two hours. Serve with a sweet fruit or cinna- 
mon sauce as desired. A vanilla sauce is also 
good with a cranberry pudding. 



HOLIDAY PUDDINGS AND DESSEETS 141 
Frozen Nut Pudding 

1 cupful English walnut 1 cupful strawberry pre- 

meats serves or orange mar- 

y 2 cupful maple or light malade 

brown sugar Cream 

2 tablespoonfuls corn- 3 eggs 

starch (level) 1 cupful raisins 
1 quart hot milk 



Chop the walnuts up very fine, also the 
seeded raisins. Place the milk in a double 
boiler and when hot stir in the corn-starch 
blended in the yolks and a little cold water or 
milk. Stir constantly for about fifteen min- 
utes or until the starchy taste is gone; then 
stir in the strawberry preserves and the rai- 
sins and simmer for ten or fifteen minutes 
longer. Stir in one cupful of cream or more. 
Pour into freezer and partly freeze; then re- 
move the mixer, and stir in the nut-meats and 
the stiffly whipped egg-whites. Pack down in 
salt and ice and let stand for two or three 
hours before serving. Garnish each service 
with halved walnut meats. 



142 DAINTY DESSERTS 

An Apkicot Ice 

1 can apricots 2 oranges 

1 cupful heavy cream 1 lemon 

y 2 cupful sugar 1 cupful sponge-cake or 

1 teaspoonful vanilla other cake crumbs 

Pass the apricots through a sieve, then add 
the juice' of the oranges and lemon, add the 
vanilla and sugar. Stir well until the sugar 
is dissolved, then add the cake crumbs. Pour 
into a freezer and partly freeze; then remove 
the mixer and add the stiffly whipped cream, 
and let stand packed in ice and salt for several 
hours before serving. Top each service with a 
halved apricot. 



VII 
A VARIETY OF PUDDINGS 



CHAPTER VII 
A VARIETY OF PUDDINGS 

Peach Rice Pudding 

1 cupful cooked rice 3 well-beaten eggs 

24 cup granulated sugar Vz cupful chopped nut- 

y 2 cupful raisins meats 

1 cupful sweet milk Whipped cream 

Mix the eggs and milk together, then stir in 
the sugar and chopped nut-meats, almonds or 
English walnuts and raisins. Bake in a mod- 
erate oven until it is firm in the center. This 
is nice served with plain or whipped cream. 

Steamed Quince Pudding 

Nice ripe quinces 3 eggs 

1 cupful sugar 1 lemon 

1 cupful chopped dates 1 cupful bread-crumbs 

Pare, core and quarter the quinces, and 
stew until tender; then chop them fine. To 
145 



146 DAINTY DESSEKTS 

two cupfuls of this stewed quince pulp stir in 
the well-beaten yolks of three eggs, and the 
sugar, and beat up until light; then add the 
grated juice and rind of the lemon, the 
chopped dates and the bread-crumbs, and the 
whipped whites of the eggs. Place in a but- 
tered pudding mold and steam for two or three 
hours. Serve with an orange or lemon sauce. 



Caramel Bread Pudding 

1 cupful bread crumbs ^4 cupful chopped raisins 

1 cupful milk or dates 

1 tablespoonful butter 2 eggs 

y 2 cupful of sugar y 2 teaspoonful nutmeg 

1 pint milk (hot) 

Soak the crumbs in the hot pint of milk and 
let stand for a half hour, then add the half cup 
of sugar and the cup of milk. Melt the sugar 
in a granite saucepan, and pour the milk over 
it slowly. Do not stir at first, as the sugar 
will stick to the spoon in a mass. Let cook 
until thoroughly blended, then add the melted 



A YAEIETY OF PUDDINGS 147 

butter, bread-crumbs, well-beaten egg-yolks, 
aud nutmeg. Bake until it becomes firm, then 
make a meringue of the whites of the eggs, and 
brown slightly. Serve with a maple, caramel, 
or coffee sauce. 



Banana Pudding 

3 large ripe bananas 1 quart milk 

y 2 cupful of sugar 1 lemon 

2 cupfuls stale bread- ^ cupful preserved peaches 

crumbs or pears 

1 tablespoonful melted 2 eggs 

butter or substitute 1 teaspoonful vanilla 

Press the bananas through a sieve, and add 
to the pulp the juice and grated rind of the 
lemon, the sugar, and the preserves. Pour the 
scalded milk, add the sugar; then stir in the 
beaten yolks of the eggs, and a tablespoonful 
of melted butter. Pour into a well-buttered 
pudding dish and bake in a moderate oven un- 
til firm, and nicely browned on top. Beat up 
the whites of the eggs, stir in a fourth cupful 



148 DAINTY DESSEKTS 

of sugar and the vanilla. Place over the pud- 
ding, and return to the oven to set the egg- 
white. 



Cranberry Meringue Pudding 

1 quart cranberries 1 tablespoonful butter 

1 teaspoonful cinnamon ^4 cupful raisins 

1 orange Yz cupful chopped nut-meats 

2 eggs 2 cupfuls of sugar 

Stale sponge-cake 

Stew the cranberries and pass through a 
sieve. To a pint of the hot pulp add the but- 
ter, the cinnamon, raisins and nut-meats ; then 
stir in the beaten yolks of the eggs, and the 
sugar. Line a buttered pudding dish with 
slices of stale sponge-cake, turn in the cran- 
berry mixture, and bake ten or fifteen minutes 
in the oven. Remove and cover with a me- 
ringue of the whites of the eggs and a little 
powdered sugar; flavor with vanilla. Let 
stand in the oven a few minutes to lightly 
brown top. 



A VAKIETY OF PUDDINGS 149 
Prune Puff Pudding 

1 pound of prunes y 2 cupful granulated sugar 

1 lemon y 2 cupful maple sugar 

1 cupful nut-meats 2 eggs 

Simmer the primes for an hour after having 
been soaked, then add the sugars and the juice 
and grated rind of the lemon. Cook slowly 
until all the water is absorbed into the prunes, 
but be careful not to let them get dry. Pass 
through a sieve, add the chopped nut-meats, 
and fold in carefully the stMy whipped whites 
of the eggs. Bake in a moderate oven twenty 
minutes. Serve with whipped cream or a 
sauce. 

Prune Batter Pudding 

1 cupful milk 2 eggs 

3 cupfuls flour 3 teaspoonfuls baking-pow- 

2 tablespoonfuls butter or der 
substitute y 2 teaspoonful salt 

2 cupfuls stewed prunes y 2 cupful nut-meats 

Make a batter with the milk, eggs, flour and 
baking-powder; add the melted butter. Stew 
the prunes and place in the bottom of a bake 



150 DAINTY DESSERTS 

dish, and sprinkle over with nut -meats. Pour 
over the batter and bake a nice brown in the 
oven. Serve with a lemon or orange sauce. 

Huckleberry Pudding 

1 cupful milk (sweet) 2 well-beaten eggs 

1 tablespoonful butter x / 2 cupful sugar 
3 teaspoonfuls baking- 2 cupfuls flour 

powder 1 cupful huckleberries 

y 2 teaspoonful salt 

Make a batter with the milk, sugar, salt, 
eggs and melted butter, flour and baking-pow- 
der. Add the huckleberries, well dredged with 
flour. Pour into a bake-dish or pan, and bake 
until nicely browned and baked through. 
Serve with a sauce, or cream and sugar. 

Steamed Orange Pudding 

y 2 glass orange marma- y 2 cupful sugar 
lade 1 cupful chopped dates 

2 cupfuls bread-crumbs y 2 cupful shredded suet 

1 egg V 2 cupful sweet milk 

2 teaspoonfuls baking- y 2 teaspoonful salt 
powder y. cupful flour 

Pour the milk over the bread-crumbs and let 



A VAMETY OF PUDDINGfi 151 

stand a while, then add the beaten eggs, the 
sugar, shredded suet, and fruits. The salt and 
baking-powder should be mixed with the flour 
before adding. Pour into mold and steam two 
or three hours. 



Date Cottage Pudding with Orange Sauce 

"_ c 

1 egg pov 

.:'. sweet milk ;:?pped ch 

g ether the - .. rod the butter, 
add the egg and the milk. Mix the baking- 
powder and a pinch of salt with the flour and 
stir in. Add the floured dates, beat up and 
bake in a loaf cake-pan. 

Orange sauce is made by placing in a dou- 
ble boiler one cupful of water with one-half 
capful of sugar and a pinch of salt. When it 
comes to a boil stir in one tabiespoonful of 
corn-starch blended in a little cold water. Stir 



152 DAINTY DESSERTS 

until smooth and thick; then add the grated 
rind of one orange and the juice of two and one 
teaspoonful of butter. A gingerbread pud- 
ding is nice served with orange sauce. 



Orange-Date Pudding 

% cupful grated orange % cupful chopped dates 
rind 24 cupful sugar 

2 cupfuls grated bread- 1 cupful milk 
crumbs 2 teaspoonfuls baking-pow- 

1 egg der 

J /4 cupful flour 

Add the milk, beaten egg, and the chopped 
fruit to the bread-crumbs, also the sugar, and 
let stand until the crumbs are soft, and the 
sugar is dissolved; then stir in the flour, to 
which has been added the baking-powder. A 
little cinnamon, or vanilla extract, may be 
added if desired. Mix the ingredients thor- 
oughly together, then place in a mold and 
steam about two hours. Serve with an orange 
sauce made from the juice of two oranges. 



A VARIETY OF PUDDINGS 153 
Maple-Date Pudding 

2 cupfuls dates y A teaspoonful salt 

2 eggs 24 cupful chopped walnut 
1 cupful maple sirup or l / 2 meats 

cupful maple sugar Orange or lemon sauce 

Stone and chop the dates, mix with the sirup 
or the sugar ; if sugar is used add one-half cup- 
ful water. Cook in a double boiler for about 
fifteen minutes ; then stir in the egg-yolks, well 
beaten, and cook a few minutes longer. Stir 
in the nut-meats and the stiffly whipped egg- 
whites. 

Staffordshire Apple Pudding 

1 cupful of suet \y 2 cupfuls flour 

Milk % teaspoonful salt 

6 tart apples 1 cupful cranberry juice 

Sugar Sauce 

Mix the finely shredded suet with the flour, 
then add just enough milk to moisten enough 
to roll out nicely. Pare, core and quarter the 
apples and simmer them slowly in the cran- 
berry sirup. Use about a pint of cranberries 
to make the sirup, strain the juice off after 
cooking until tender and then add about a cup- 



154 DAINTY DESSERTS 

ful of sugar, and boil to a thin sirup before 
adding the apples. When the apples are ten- 
der and the sirup is all absorbed spread on the 
suet paste that has been rolled out to about an 
inch in thickness. Roll up and pinch the ends 
together, tie the pudding in a cloth and boil 
for two hours, or it can be steamed in a 
steamer. Serve with a sauce. 

Apricot Suet Pudding 

Yi pound of dried apricots 1 cupful dried apples 
Sweet milk 1 cupful sugar 

1 cupful suet y 2 cupful flour 

y 2 cupful crumbs 

Soak the apples and apricots overnight, 
and in the morning add the sugar and simmer 
slowly until all the sirup around them is ab- 
sorbed into the fruit, then chop up. Shred the 
suet fine and mix in the flour (stale bread- 
crumbs may be used) , then add a little milk to 
moisten. Add the fruits and tie up into a 
well -floured bag or place in a mold and steam 
for two or three hours. Serve with a sauce. 



A VARIETY OF PUDDINGS 155 
Fig Suet Pudding with Orange Sauce 

y 2 pound fine figs 2 cupfuls stale bread-crumbs 

1 cupful shredded suet 1 cupful sweet milk 

1 or 2 eggs 1 teaspoonful salt (level) 

1 cupful brown sugar 1 teaspoonful baking-pow- 
1 teaspoonful cinnamon der 

or vanilla Orange sauce 

Chop the figs and add to the bread-crumbs, 
also add the spice and salt, and the baking- 
powder added to about a half cupful of flour; 
then add the wet ingredients and mix thor- 
oughly and pour in a well-buttered mold about 
two-thirds full, and steam two or three hours. 
The orange sauce may be made by adding to a 
cupful of orange juice one-half cupful of 
sugar, heat to the boiling point, then stir in 
one level tablespoonful of corn-starch blended 
in a tablespoonful of cold water or milk and a 
beaten egg. Stir until smooth and thick/then 
add a teaspoonful or more of butter according 
to the richness desired. A little of the grated 
outer rind of the oranges should be added to 
the juice, about a tablespoonful. 



156 DAINTY DESSERTS 

A Cranberry-Prune Pudding 

1 pound large prunes 2 tablespoonfuls gelatin or 

1 cupful sugar gelatin preparation 

2 cupfuls cranberry-juice Custard sauce or whipped 
J /i cupful cold water cream 

1 teaspoon ful cinnamon 

Wash, the prunes and soak in enough water 
to cover overnight, then simmer in the water 
until prunes are tender, but still whole. Care- 
fully slip out the stones, crack some of these, 
blanch and chop up the kernels. Fill into the 
cavities. Bits of marshmallow or some kind 
of candied fruit can be added to kernels to help 
fill out. Dissolve the gelatin in the cold water 
and stir into one cupful and a half of the 
liquid in which the prunes have been boiled. 
Stir a few minutes over the fire, adding the 
cranberry juice and sugar. When sugar and 
gelatin are dissolved arrange the prunes and 
the liquid in alternate layers in a mold, letting 
each layer of the liquid partly set before add- 
ing the prunes. Serve with whipped cream or 
a custard sauce. 



A YAEIETY OF PUDDINGS 157 
Indian Apple Pudding 

y 2 cupful molasses 1 quart of milk 

1 teaspoonful salt y 2 cupful cornmeal 

2J/2 cupfuls of stewed y 2 teaspoonful cinnamon 

apple sauce 1 teaspoonful grated lemon 
y* teaspoonful ginger rind 

Bring the milk to boil and pour over the 
cornmeal, add the salt and cook one-half hour 
in a double boiler ; then add the other ingredi- 
ents. Pour into a well-greased pudding-dish 
and bake slowly for an hour. Eat with maple 
sirup or a date sauce or cream. 

Fig Pudding 

1 cupful figs y 2 teaspoonful salt 

2 cupfuls stale bread- y 2 cupful suet 

crumbs y 2 cupful chocolate or cocoa 

1 cupful sweet milk y 2 cupful maple or brown 

2 tablespoonfuls best mo- sugar 
lasses 1 egg 

After the figs have been thoroughly washed 
pass through a food chopper, then pass the 
suet through the chopper, then the bread- 
crumbs; add the melted chocolate, the sugar 
and the molasses, then beaten egg and salt. A 



158 DAINTY DESSEBTS 

few chopped nut-meats will improve this pud- 
ding. Steam for three hours and serve with a 
maple or vanilla sauce. 

Maple Tapioca Pudding 

1 quart sweet milk 1 cupful nut-meats 

1 cupful maple sirup 4 tablespoonfuls instant tap- 

8 eggs ioca 

1 level teaspoonful salt 

Heat the milk in a double boiler, adding the 
salt and sirup, stir in the tapioca and cook for 
about twenty minutes, then add the beaten 
yolks of the eggs and the nut-meats ; then fold 
in the stiffly beaten whites of the eggs, and 
pour into a dish. Cover with marshmallow 
creme and grated cocoanut, and dot with hon- 
eyed cranberries or candied cherries, or halved 
nut-meats as desired. 

Dried Apple Gelatin Pudding 

1 pound dried apples 1 pint water 

1 teaspoonful cinnamon 1 cupful boiled sweet cider 

1 egg 2 tablespoonfuls gelatin 

54 teaspoonful nutmeg 

Soak the dried apples in water overnight; 



A VARIETY OF PUDDINGS 159 

the next day add the water, and the boiled- 
down sweet cider and simmer in this slowly. 
If yon do not have the cider a half cnpfnl of 
sorghum or good molasses and a half cupful of 
grape or other juice may be used. When the 
apples are soft measure out two cupfuls and 
add to this the spices ; then while still hot stir 
in gelatin soaked in a little cold water. Place 
the bowl or dish in cold water, stir in the stiffly 
beaten white of egg, and beat up until light 
and foamy. Pour into molds, and when cold 
turn out and serve with plain or whipped 
cream. 

Prune Batter Pudding 

2 cupfuls cooked prunes 3 cupfuls flour 

3 teaspoonfuls baking- y 2 teaspoonful salt 
powder 2 eggs 

1 cupful milk 1 teaspoonful vanilla 

1 tablespoonful butter substitute 

Mix up the batter with the flour, milk, eggs, 
baking-powder and salt and shortening. Place 
the prunes that have been soaked for several 



160 DAINTY DESSEKTS 

hours in a bake-dish, sprinkle with, nut-meats, 
and the vanilla. Pour the batter over them, 
and bake a nice brown in the oven. If you 
wish a fancier dish fill the center of the prunes 
with a bit of preserve, marshmallow, candied 
lemon or orange rind. 



Indian-Rice Pudding 

1 quart scalded milk y 2 cupful rice 

J4 cupful Indian meal J4 cupful good molasses 

2 tablespoonfuls butter Yz teaspoonful cinnamon or 
Yz teaspoonful salt nutmeg 

1 teaspoonful ginger 

Place the milk in a double boiler and stir in 
the cornmeal and cook for about twenty min- 
utes; add the uncooked rice, butter, molasses 
and other seasonings. Pour into a buttered 
pudding-dish and bake in a moderate oven two 
hours. Stir well after cooking one-half hour. 
Finish cooking without stirring. This pud- 
ding will also be improved by adding a few 
raisins or dates to it. 



A YAEIETY OF PUDDINGS 161 
Old-fashioned Baked Indian Pudding 

1 quart sweet milk %y 2 tablespoonfuls Indian 

Ys cupful molasses meal 

1 tablespoonful butter or J / 2 teaspoonful of salt 

peanut oil % teaspoonful grated nut- 

1 teaspoonful ginger meg 

Bring one pint of the milk to a boil, add the 
molasses, butter and spices. Moisten the corn- 
meal with a little cold milk and stir into the 
other ingredients, gradually. Cook about ten 
minutes; then turn into a well-buttered pud- 
ding-dish, and place in a very moderate oven. 
Add the remainder of the cold milk, a little at 
a time, during the baking, stirring the mixture 
often. 



Steamed Indian Fruit Pudding 

1 quart milk y 2 cupful cornmeal 

y 2 cupful molasses y 2 cupful brown sugar 

1 teaspoonful salt 1 teaspoonful ginger 

2 well-beaten eggs */ 2 cupful currants 

% cupful raisins Maple or lemon sauce 

Place the milk in a double boiler, bring to a 
boil, then stir in the cornmeal gradually, add- 



162 DAINTY DESSEKTS 

ing the molasses, sugar, spices and the egg 
well beaten. Stir until smooth and thick ; then 
add the raisins, and currants, and pour the 
mixture into a greased mold and steam for 
two or three hours. Serve with a sauce or 
whipped cream as desired. 



VIII 
PLENTY OF PIE 



CHAPTER VIII 
PLENTY OF PIE 

Date Pie 

1 pound of dates 1 tablespoonful lemon- 

2 egg-whites juice 

2 tablespoonfuls powdered 1 teaspoonful vanilla 

sugar Pinch of salt 

y 2 cupful water Whipped cream 

Candied cherries 

Boil the cleaned and stoned dates in the 

water until soft. Mash smooth, then stir in 

the stiffly beaten whites of the eggs, the sugar 

and lemon- juice and salt. Pour into a pie 

crust, and bake twenty or twenty-five minutes 

in a moderate oven. Set aside to cool. When 

ready to serve heap up with whipped cream 

slightly sweetened and flavored. Decorate 

with candied cherries to give it a Christmas 

look. 

165 



166 DAINTY DESSERTS 

Colonial Pie With Whipped Cream 

1 pint pumpkin y 2 teaspoonful allspice 

1 tablespoonful butter x /z teaspoonful cinnamon 
r /i teaspoonful salt 1 tablespoonful flour 

2 eggs 1 teaspoonful ginger 

1 cupful sugar Va teaspoonful nutmeg 

Mix all the ingredients thoroughly; add the 
beaten whites of the eggs last. Fill crusts 
two-thirds full and bake until the pumpkin 
custard is set and the top is a golden brown. 
As no milk enters this pie, it will improve 
it to top it off with whipped cream sweetened 
with powdered sugar and flavored with a tea- 
spoonful of vanilla or a dash of cinnamon. 

Cocoanut Pumpkin Pie 

1 pint pumpkin pulp % teaspoonful salt 

1 pint good milk y 2 teaspoonful ginger 

2 eggs 1 teaspoonful vanilla 
y 2 cupful grated cocoanut 1 cupful sugar 

1 tablespoonful butter J / 2 teaspoonful mace 

Mix the ingredients together thoroughly. 
The whites and yolks of the eggs should be 
beaten separately. Pour into pastry-lined tins 



PLENTY OF PIE 167 

and bake until custard is firm and brown. 
Cover with a sprinkling of grated cocoanut. 

Pumpkin-Kaisin Pie 

1 pint pumpkin pulp 1 teaspoonful butter 

1 pint rich milk Yz teaspoonful salt 

1 teaspoonful cinnamon 1 teaspoonful ginger 

2 eggs 1 cupful stewed raisins 

y 2 cupful sugar 

Mix all ingredients thoroughly together. 
The raisins should be seeded and run through 
a food chopper. Use light brown sugar in this 
pie, and if one-half cupful does not make the 
pie sweet enough, add a little more sugar. 

Pumpkin-Date Pie 

1 pint pumpkin pulp 1 cupful cream or rich milk 

Yi cupful sugar y 2 teaspoonful salt 

y 2 cupful chopped dates 2 eggs 

y teaspoonful cinnamon y 2 teaspoonful ginger 

y* teaspoonful allspice % teaspoonful nutmeg 

Blend all the ingredients to a cream. Beat 
up the yolks and whites of eggs separately and 
fold in the whites the last thing. Pour into 
crusts and bake. Serve cold with a layer of 



168 DAINTY DESSERTS 

whipped cream on top flavored with a little 
vanilla and dotted, if liked, with a few crystal- 
lized cherries. These pies can be made in the 
form of patties. They are nice served at the 
Thanksgiving supper in this shape. 

Orange-Raisin Pie 

1^4 cupfuls brown sugar 1 cupful seeded raisins 
1 tablespoonful corn- 4 oranges 

starch 2 eggs 

Cover the peel of one of the oranges with a 
little water and simmer until tender. Chop up 
fine, and add the sugar, raisins, beaten eggs 
and the pulp of the oranges. Thicken with 
the corn-starch dissolved in a little water. 
Bake between two crusts. 

Cocoanut Cream Pie 

1 cupful sweet milk 2 eggs 

x /i cupful sugar 1 cupful cocoanut 

1 teaspoonful vanilla 2 tablespoonfuls corn- 

1 cupful cream starch 

Place the milk in a double boiler, add the 
sugar and bring to the boil. Stir the corn- 



PLENTY OF PIE 169 

starch in the beaten yolks of the eggs, adding 
two tablespoonfuls of water. Mix well to- 
gether and add to the hot milk. Cook for 
about five minutes, stirring constantly. Ke- 
move from fire and flavor with vanilla. Have 
a pie crust baked and pour in the cream mix- 
ture. Beat the whites of the eggs up stiff, and 
add in the cocoanut and a tablespoonful or 
two of sugar. Heap up on top of pie, and 
place in the oven a few moments to brown 
slightly. 

Pear Custard Pie 

Fine flavored ripe pears 3 eggs 

V/ 2 cups hot water 1 lemon 

V\ cup sugar 2 level tablespoons corn- 

Pie pastry starch 

% teaspoon salt 

Beat up the yolks of the eggs, add the sugar 
and the hot water, stirring until smooth, then 
stir in the corn-starch blended in a little cold 
water. Peel and cut the pears into small bits ; 
slice the lemon in thin slices and add. Stew 



170 DAINTY DESSEETS 

until tender and sweeten to taste. There 
ought to be enough of this pear sauce to fill 
two pie-crusts half full, which will depend on 
the depth of the pie-plate used. Pour the corn- 
starch custard over the pear sauce, and cover 
with a meringue made with the stiffly beaten 
egg-whites. Place in the oven and brown 
slightly. 



A Delicious Quince Pie 

3 quinces 2 eggs 

Y-2. cup sugar Y^. cup cracker-dust 

l / 2 cup good milk or thin Currant jelly 
cream 

Peel and grate ripe quinces, add the beaten 
egg-yolks, the sugar, the cracker-dust and the 
milk. Turn into a pastry-lined tin and bake 
until firm. Remove from the oven and top 
with a meringue made of the stiffly beaten 
whites of the eggs and two tablespoons of the 
jelly carefully folded in. Place in the oven a 
moment to set the egg. 



PLENTY OF PIE 171 

Rhubarb-Custard Pie 

2 cups rhubarb ^ cup raisins 

2 eggs 1 cup sugar 

Cut the rhubarb up into inch lengths, place 
in a saucepan with the sugar and the raisins 
and enough water to start the juices flowing. 
Cook to a thick sauce; then stir in the well- 
beaten egg-yolks. 

Line a pie-pan with pastry and fill in the 
rhubarb mixture and bake until the custard is 
firm ; remove and cover with a meringue made 
of the stiffly beaten whites of the eggs and a lit- 
tle sugar. Place in the oven a few minutes to 
brown lightly. 



Pecan Nut Pie 

1 cupful of milk 1 tablespoonful flour 

1 cupful sugar 2 eggs 

y 2 cupful pecan nut-meats Juice of 1 lemon 

Pie pastry 1 teaspoonful vanilla 

Heat together in a double boiler one cupful 
of milk and one cupful of sugar. When the 



172 DAINTY DESSEKTS 

sugar is melted thicken with the flour and the 
yolks of the eggs well blended together; then 
add the lemon- juice and the pecan nut-meats 
chopped fine. Flavor with a teaspoonful of 
vanilla, or omit, as desired. Pour into crust 
and cover with meringue made of whites of 
eggs and brown lightly in oven. 

Pecan and Kaisin Pie 

2 cupfuls of milk y 2 cupful of sugar 

2 eggs 1 cupful pecan meats 

2 tablespoonfuls of flour 1 cupful raisins 

Pinch of salt Pie pastry 

1 teaspoonful of vanilla 

Make a custard with the milk, sugar, eggs 
and flour (corn-starch may be used instead of 
flour — in that case use a little less), season 
with the salt and add the nut -meats and the 
raisins chopped fine. Boil in a double boiler 
until thickened, then remove and add the 
vanilla. Fill into crust and cover with a 
meringue made of the white of egg and place 
in the oven to brown. 



PLENTY OF PIE 173 

Apple-Lemon Pie 

1 lemon 6 tart apples 

1 cupful sugar 2 eggs 

Pie pastry 

Peel, core and quarter the apples, and then 
steam until tender ; then pass through a fruit- 
press, add the juice and the grated rind of the 
lemon, the egg-yolks beaten and the sugar. 
Stir thoroughly, then fold in the stiffly beaten 
egg-whites. Line a pie-pan with good pie pas- 
try, pour in the mixture and bake as you would 
any lemon pie. 



Apple-Grape Pie 

3 large apples 1 cup grape-pulp 

1 cup sugar Pie pastry 

Peel, core and cut the apples into eighths 
and place in the bottom of a pastry-lined pie- 
pan. The cooked grapes should be passed 
through a fruit-press or sieve and only the 
pulp used. Sweeten with the sugar and pour 



174 DAINTY DESSERTS 

over the apples in the pan. Cover over with a 
top crust and bake in a hot oven. 

Apple-Pineapple Pie 

3 large tart apples 1 cup pineapple cubes 

Pie pastry Sugar 

Peel, core and cut the apples up in cubes. 
Combine with the pineapple cubes, add sugar 
to taste. If canned pineapple is used, a half 
cup of sugar should be plenty. Bake in a hot 
oven between two crusts and serve hot. 



Cherry- and-Pineapple Pie 

2 cupfuls pitted sour 1 cupful diced pineapple 

cherries Pie pastry 

1 cupful sugar 

Line your pie-pan with a good pie-pastry 
and sprinkle a little flour in the bottom, then 
put in the mixed fruit and sprinkle with the 
sugar. Cover with a thin top crust and bake. 
Cherries and apples are a good combination 
in pie. 



PLENTY OF PIE 175 

Cranberry Meringue Pie 

1 quart cranberries 3 tablespoons corn-starch 

V/ 2 cups boiling water 2 cups sugar 

1 teaspoon vanilla 2 eggs 

A tiny pinch of salt 1 tablespoon butter substi- 

tute 

Place the water and sugar in a double 
boiler ; then stir in the corn-starch blended in 
a little cold water and the beaten egg-yolks. 
Stir until smooth and thick, add the cranber- 
ries and cook for ten or fifteen minutes, stir- 
ring frequently. Pour into baked pie-shells 
and cover the top with a meringue made with 
the stiffly beaten egg-whites, the vanilla and a 
little sugar. The above amount should make 
two small pies or one large deep pie. 

Cranberry Pie 

1 cup cranberries y 2 teaspoon cinnamon 

J / 2 cup raisins 1 C up chopped apples 

1 tablespoon flour i cup sugar 
Pie pastry 

Plump the raisins in hot water, drain and 
add the chopped cranberries and apples. Mix 



176 DAINTY DESSEETS 

the flour, sugar and cinnamon together and 
stir into the fruit mixture. Fill into pastry- 
lined pan, cover with a top crust and bake in a 
moderate oven. If liked, an equal quantity of 
cranberries and raisins may be used and the 
apple omitted. 



Strawberry Custard Pie 

1 cupful good milk 2 eggs 

]/ 2 cupful sugar 1 pint strawberries 

% cupful shredded cocoa- 1 tablespoonful corn- 
nut starch 

Pinch of salt Orange or lemon extract 

Line a deep pie-pan with pastry, and place 
the whole strawberries in the bottom, and 
sprinkle with part of the sugar. Make a cus- 
tard with the egg-yolks, milk, corn-starch and 
the rest of the sugar and the salt, and pour over 
the berries and bake in a moderate oven. Beat 
up the whites of the eggs until stiff, stir in the 
cocoanut, a little sugar, and a few whole 
strawberries, with a little orange or lemon 



PLENTY OF PIE 177 

flavoring if desired. Eemove the pie from the 
oven and place this over the top of it. Place 
a moment in the oven to set the egg, and serve 
cold. 

Old-fashioned Mincemeat 

3y 2 pounds beef (weigh 3 lemons (the juice) 

after cooking) 2J^ nutmegs 

4 pounds suet chopped V/2 quarts cider 

fine (this allows for Vinegar to taste 

waste) y 2 pint molasses 

4 pounds apples (weigh 6 heaping teaspoons 

after preparing) ground cloves 

3 pounds sugar 8 heaping teaspoons cin- 
3 pounds raisins namon 

3 pounds currants 2 teaspoons salt 

Impounds citron 2 oranges (the juice) 

Grind all ingredients in meat chopper ex- 
cept apples for which use chopping bowl to 
avoid losing juice. Put all together in layers 
to distribute more evenly, add spices and cider, 
cook until suet is thoroughly incorporated and 
apples done, then add boiled cider and vinegar 
to taste. Pour into sterilized jars, cover at 
once and seal. 



178 DAINTY DESSEETS 

Eleventh Hour Mincemeat 
Mix together one cup chopped apple, one- 
half cup raisins seeded and chopped, one-half 
cup currants, one-fourth cup butter, one table- 
spoon molasses, one tablespoon boiled cider, 
one cup sugar, one teaspoon cinnamon, one- 
half teaspoon cloves, one-half nutmeg grated, 
one salt-spoon of mace, and one teaspoon salt. 
Add enough stock in which meat was cooked to 
moisten; heat gradually to boiling point, and 
simmer one hour; then add one cup chopped 
meat and two tablespoons very tart jelly, pref- 
erably barberry or gooseberry. Cook fifteen 
minutes. 

Banana Pie 

2 cups of milk The well beaten yolks of 

2 tablespoons sugar 2 eggs 

Mix well and heat in a double boiler. When 
warm add one scant tablespoon of corn-starch 
mixed smooth with cold milk, flavor with 
lemon extract. When the custard is smooth 
and thick remove from fire. When cool, fill 



PLENTY OF PIE 179 

the pie-shell with the custard and slice three 
large ripe bananas thinly on top. Cover with 
the whites of two eggs beaten stiff and one 
tablespoon of sugar. Brown in hot oven. 

Banana Pie with Jelly Meringue 

V/ 2 cupfuls sweet milk Pinch of salt 

Yz cupful heavy cream 2 large bananas 

2 tablespoonfuls corn- J / 2 cupful currant jelly 

starch 2 eggs 

1 teaspoonful vanilla V?. cupful sugar 

Place the milk, sugar and salt in a double 
boiler and when it conies to a boil, stir in the 
corn-starch blended in a little cold milk and 
the well-beaten egg-yolks, stir constantly until 
smooth and thick. Pass very ripe bananas 
through a sieve, add the cream and the vanilla 
and beat up very light with an egg beater. 
Fold this carefully into the corn-starch mix- 
ture and fill into baked pie crusts ; this should 
make two pies if the bananas and cream are 
whipped up light. Whip the whites of the 
eggs stiff and fold in the jelly, beat up until 



180 DAINTY DESSERTS 

light and place over the top of the pies. If 
made right you will have very light, dainty 
pies, something new and something pretty as 
well. 

Peach Cocoanut Pie 

Pie pastry Nice ripe peaches 

Whipped cream Shredded cocoanut 

Almond extract 

Line a pie-pan with the pastry and bake a 
nice brown in the oven. When cold fill the 
shell with a layer of finely sliced peaches, 
sprinkle over these a layer of fresh, shredded 
cocoanut. Add another layer of peaches and 
another layer of cocoanut. Sweeten a cupful 
of whipped cream to taste and flavor with a 
little almond extract. 

A Chocolate Fruit Pie 

1 quart milk y 2 teaspoonful salt 

Yi cupful corn-starch K cupful melted chocolate 

1 teaspoonful vanilla Preserved strawberries or 

1 cupful dates cherries 

1 cupful raisins 

Place the milk in a double boiler, add the 



PLENTY OF PIE 181 

salt and also the melted chocolate. Run the 
dried fruits through a food chopper and add 
to the milk. Simmer for about twenty min- 
utes, being careful not to let it burn; then 
thicken with the corn-starch blended in a little 
cold water or milk, add the vanilla and sev- 
eral tablespoonfuls of the preserved fruit. 
Pour into a previously baked crust, and cover 
with a meringue. 

A Peach Preserve Pie 

1 glass rich preserved Candied cranberries or 

peaches cherries 

1 cupful heavy cream 2 eggs 

3 tablespoonfuls corn- 2 cupfuls milk 

starch V* cupful chopped almonds 

1 teaspoonful vanilla or X A teaspoonful salt 

almond extract ^cupful sugar 

Place the milk in a double boiler with the 
sugar and salt and when it comes to a boil 
thicken with the corn-starch blended with a 
little cold water and the well-beaten egg-yolks. 
Stir until smooth and thick ; then remove from 
the fire and stir in the preserves and the 



182 DAINTY DESSERTS 

blanched and chopped almonds and the ex- 
tract. Lastly fold in the stiffly whipped egg- 
whites, and when cold the whipped cream, and 
ponr into a previously baked pie crust. Dot 
the top with candied cranberries or cherries. 
Nice for a holiday pie. 

Rhubarb-Raisin Pie 

3 cupfuls chopped 1 cupful chopped and 

rhubarb seeded raisins 

y 2 cupful cracker crumbs J4 cup sugar 

% cupful molasses 1 teaspoonful butter 

1 teaspoon cinnamon J4 teaspoonful salt 

Mix the ingredients thoroughly together. 
Bake between two crusts ; this amount should 
make at least two pies. 

Rhubarb- Apple Pie 

Rhubarb Apples 

y 2 cupful sugar 1 tablespoonful flour 

1 teaspoonful cinnamon Pie pastry 

Use an equal quantity of each fruit, and the 
above quantity of other ingredients to each 



PLENTY OF PIE 183 

pie. Line a pie-tin with the pastry, fill in the 
fruit, sprinkle over the sugar, cinnamon and 
flour, also the salt blended together. Cover 
with a top crust and hake in a moderate oven. 

Pineapple-Rhubarb Pie 

1 cupful pineapple 2 cupfuls rhubarb 

Pie pastry Sugar 

Line a pie-tin with the pastry, fill the fruit 
cut up into bits, sweeten to taste, using a half 
cupful of sugar or a little more according to 
taste. Cover with a top crust and bake. 

Apple-Custard Pie 

3 eggs V/2 cupfuls water 

1 tablespoonful butter 1 cupful sugar 

1 teaspoonful lemon 1 tablespoonful corn-starch 

extract 1 cupful sour apple sauce 

Thicken the water with the corn-starch dis- 
solved in a little cold water. Have the water 
boiling and the sugar dissolved in it. Add the 
butter, then stir in the eggs, well-beaten and 
a pinch of salt. Cook until smooth and thick, 



184 DAINTY DESSEKTS 

then add the apple-sauce, which should have 
been passed through a sieve, and the lemon ex- 
tract added. If not sweet enough to the taste 
add a little more sugar. Stir the mixture 
well, and pour in previously baked pie crusts. 
Cover with a meringue made with the stiffly 
whipped whites of the eggs, powdered sugar, 
and a little lemon or vanilla extract. Brown 
slightly in the oven. 

Cherry-Apple Pie 

1 quart cherries 1 cupful sugar 

1 quart quartered apples 1 tablespoonful butter 
Pie pastry 

Use fresh or canned cherries ; if canned cher- 
ries are used drain off all the juice and place 
in a kettle over the fire, and add the sugar. 
The amount of the sugar should depend on 
whether the cherries were sweetened when 
canned or not. If fresh fruit is used add the 
sugar to the cherries and cook without water. 
Eemove the cherries, and add the apples to the 



PLENTY OF PIE 185 

cherry juice and simmer in this until nearly 
tender. Line a pie-tin with pastry, sprinkle 
with a little flour and place in a layer of ap- 
ples. Place a layer of the cherries on top of 
the apples ; then add another layer of apples 
and cherries. Dot the butter in small bits over 
the top, then cover with a top crust and bake. 



Apple Pie with Cranberry Meringue 

3 large tart apples Vz cupful cranberry jelly 

1 lemon 1 teaspoonful butter 

^teaspoonful grated 2 eggs 

nutmeg % cupful sugar 

Peel, quarter and core the apples and stew 
until tender, then mash fine or pass through a 
sieve, stir in the butter and sugar while still 
hot, the juice and grated rind of the lemon and 
the spice. Beat up the yolks and whites of the 
eggs separately, add the yolks to the apple 
mixture, also half of the whipped whites. 
Pour into a pastry-lined tin and bake until a 
delicate brown on top. Fold the egg-white 



186 DAINTY DESSERTS 

into the cranberry jelly and whip until light, 
and heap up on the top of pie. Just before 
serving, this pie may be topped with a little 
whipped cream flavored with vanilla, and 
sweetened with powdered sugar. 

A Modern Mince Pie 

1 cupful boiled beef 1 teaspoonful cinnamon 

1 cupful chopped suet 3 large tart apples 

1 cupful raisins 1 cupful sugar 

1 cupful currants 2 cupfuls sweet cider 

2 oranges y 2 cupful currant jelly 
z /i teaspoonful each of 1 lemon 

cloves and allspice 1 teaspoonful salt 

Mince the meat and add the chopped apples, 
the grated rind and the juice of the oranges 
and lemons and the other ingredients, mixing 
them thoroughly. Add about a half cupful of 
sirup from around pickled peaches or other 
fruit, or if you do not have this, make a sirup 
with sugar and water and add a few cloves to 
it before boiling it down to a sirup. This 
mince meat should be made a week or two be- 



PLENTY OF PIE 187 

fore being used, pack it down in jars and screw 
on the lids. This quantity can be doubled or 
trebled to suit the number of pies to be baked. 
The above amount of ingredients will bake 
two or three pies, according to the thickness 
desired. It is not necessary to have them very 
thick. 

Apple and Date Pie 

Chopped dates Soaked dried apples 

1 teaspoonful cinnamon T / 2 cupful sugar 

Pie pastry 

Line a pie-tin with rather rich pastry. Fill 
it with an equal quantity of chopped dates and 
the dried apples well-drained; sprinkle over 
with sugar and cinnamon. Cover with a top 
crust and bake about one-half hour in a mod- 
erate oven. 

Strawberry Pie 

2 quarts strawberries 2 tablespoonfuls powdered 
2 egg-whites sugar 

1 cupful granulated sugar 

Wash and hull the strawberries, then crush 



188 DAINTY DESSERTS 

and mix well with the sugar. Heap up in a 
previously baked pie crust, and cover with the 
meringue made with the stiffly beaten egg- 
whites and the powdered sugar. If liked, the 
meringue may be flavored with a teaspoonful 
of vanilla. 

Canned Pear and Cranberry Pie 

Canned pears Pie pastry 

Cranberry sauce 

Line a pie-tin with good pastry. Cut the 
pears into quarters and lay over the crust; 
then cover with thick cranberry sauce sweet- 
ened to taste. Place strips of pastry over the 
top in lattice style. Bake in a moderate oven 
until the lower crust is done. 

Pineapple Pie 

1 medium-sized pine- 1 cup sweet cream 

apple 1 cupful sugar 

2 egg yolks 

Beat up the yolks and the whites of the eggs 
separately. Add to the yolks the sugar and 



PLENTY OF PIE 189 

the pineapple grated fine, the cream and lastly 
the egg-whites. Pour into pastry-lined tins 
and bake in a moderate oven until the custard 
is set, and the crust is baked. 



A Dainty Orange Pie 

3 large sweet oranges 2 tablespoonfuls corn-starch 

1 cupful cocoanut 2 eggs 

2 cupfuls thin cream or Salt and sugar 

top milk 1 teaspoonful vanilla 

Place the milk in a double boiler, adding 
two tablespoonfuls of sugar and about an 
eighth teaspoonful of salt. When the milk 
comes to a boil, stir in the corn-starch blended 
with the beaten yolks of the eggs and one 
tablespoonful of water. Cook for about ten 
minutes, stirring constantly. Kemove from 
the fire and stir in the vanilla, the shredded 
cocoanut and the stiffly whipped egg-whites. 
Line a baked pie crust with the carpels from 
the oranges and then pour over the custard. 
When cold serve. This makes a very nice pud- 



190 DAINTY DESSEKTS 

ding if placed in a mold instead of a crust. 
Chill and turn out and decorate with glace" 
oranges or candied peel cut into fancy shapes. 

Orange and Pear Pie 

Pie pastry Marshmallow creme or 

3 oranges whipped cream 

1 glass preserved pears 

Line a pan with the pie-pastry and bake. 
Peel and remove the pith from the oranges and 
place in the bottom of the baked crust. Cover 
with the pear preserves and cover with a 
meringue made from the whites of eggs, or use 
marshmallow cream or whipped cream, and 
sprinkle over with candied orange peel cut into 
tiny bits. 

Strawberry-Meringue Pie 

1 pint strawberries 1 cup sugar 

2 egg-whites 1 teaspoonful vanilla 

Pie pastry 

Line a pie-pan with pie-pastry and bake in 
the oven a delicate brown. Crush the straw- 



PLENTY OF PIE 191 

berries and mix in the sugar; then fold in the 
stiffly whipped egg-whites that have been 
flavored with the vanilla. Heap up in the pas- 
try-shell by spoonfuls and bake in a slow oven 
until firm to the touch. 



Strawberry Cream Pie 

2 eggs 2 tablespoonfuls sugar 

1 cup boiling milk 1 teaspoon vanilla 

1 teaspoon gelatin 1 cupful whipped cream 

1 cup whole strawberries Pie pastry 

Line a pie-tin with pie-pastry and bake in 
the oven. Place the milk in a double boiler, 
then stir in the beaten egg-yolks and the gela- 
tin or one tablespoonful of corn- starch may be 
used instead, add the sugar and cook for five 
minutes ; then stir in the vanilla and whites of 
the eggs. Let this cool and add the whipped 
cream. Place by spoonfuls in the pastry-shells 
alternating with the halved strawberries. 
Place a few whole strawberries on top. 



Index 



ALMOND Ice-Cream 81 

Apple-Chestnut Pudding. 44 

Apple Compote 42 

Apple-Cranberry Dessert 23 

Apple-Custard Pie 183 

Apple and Date Pie 187 

Apple Frappe 73 

Apple Gelatin 35 

Apple-Grape Pie 173 

Apple Ice-Cream 77 

Apple-Lemon Pie 173 

Apple Pie with Cran- 
berry Meringue 185 

Apple-Pineapple Pie 174 

Apple Roll 43 

Apples Baked in Grape- 
Juice 54 

Apple Sillibub 98 

Apple Souffle 53 

Apple Torche 19 

Apricot-Apple Pudding 

with Tapioca 123 

An Apricot Ice 142 

Apricot Suet Pudding.. 154 

Baked Apples with 

Chocolate-Nut Filling. 54 
Banana-Apricot Pudding 60 

Banana Cream 83 

Banana Mousse 86 



Banana Pie 178 

Banana Pie with Jelly 

Meringue 179 

Banana Pudding 56 

Banana Pudding 147 

Banana- Snow Whip ... 94 
Banana-Strawberry Pud- 
ding 61 

Banana Tapioca Pud- 
ding 123 

Bananas- in- Rhubarb 
Jelly 22 

Canned Pear and Cran- 
berry Pie 188 

Cantaloup Rings 94 

Caramel Bread Pudding.146 

Caramel Cream 82 

Carameled Apples 43 

Caramel Nut Tapioca. . .122 

Cherry- Apple Pie 184 

Cherry-Custard Cream.. 17 
Cherry-Lemon Frappe. 69 
Cherry-and-Pineapple 

Pie 174 

Chestnut Pudding 136 

Chocolate Blanc-Mange 

with Bananas 1 14 

Chocolate Blanc-Mange 
with Bananas 120 



192 



INDEX 



193 



A Chocolate Fruit Pie..i8o 

Chocolate Ice-Cream 76 

Chocolate Ice-Cream.... 84 

Cocoanut Cream Pie 168 

Cocoanut Ice-Cream. ... 75 
Cocoanut Pumpkin Pie.. 166 
Cocoanut Rice Pudding. 116 
Colonial Pie with 

Whipped Cream 166 

Corn-starch Custard with 

Quince Foam 106 

Cranberry-Apple Pud- 
ding 44 

Cranberry - Apple Pud- 
ding 139 

Cranberry-Banana Com- 
pote 57 

Cranberry-Gelatin Pud- 
ding 24 

Cranberry Meringue Pie. 175 
Cranberry Meringue 

Pudding 58 

Cranberry Meringue 

Pudding 148 

Cranberry Pie 175 

A Cranberry-Prune Pud- 
ding 156 

Cranberry Sherbet 74 

Creole Pumpkin Pud- 
ding 137 

Currant Ice 68 

Current-Jelly Whip 96 

Currant Sillibub 97 

Currant Snow 36 

A Dainty Orange Pie. .189 
Date Cottage Pudding 
with Orange Sauce... 151 



Date Pie 165 

Date Ring with Boiled 
Custard 35 

Delectable Apple Pud- 
ding 41 

A Delicious Quince Pie. 170 

Dried Apple Gelatin 
Pudding 158 

An Eggeess Peum 
Pudding 134 

Eleventh Hour Mince- 
meat 178 

English Plum Pudding. 130 

Fig Pudding 135 

Fig Pudding 157 

Fig-Suet Pudding with 

Orange Sauce 155 

Fig Tapioca 121 

A Frozen Nut Pudding. 135 
Frozen Nut Pudding. . .141 
Frozen Plum Pudding.. 132 
Fruit in Rice Ring 116 

Ginger Cream 75 

Ginger Pear Loaf 33 

Ginger Rice Pudding. . .117 

Ginger Sponge 33 

Golden Plum Pudding. 120 

Gooseberry Dainty 15 

Gooseberry Sponge 18 

Grape Dew 100 

Grape Ice 82 

Grape Sherbet 12 

Huckleberry Ice 79 

Huckleberry Pudding. . . 150 



194 



INDEX 



Indian-Apple Pudding. 157 
Indian-Rice Pudding. . . 160 

Jeeued Prune Ring 
with Aemond Cus- 
tard 112 

Lemon Jeeey Dessert. . 27 
Lemon Jelly with Dates. 29 
Lemon Jelly with Marsh- 
mallows 28 

Loganberry Mold 14 

Macedoine Mousse 87 

Macedoine Orange Des- 
sert 30 

Maple-Date Pudding. . . 153 

Maple Nut Mousse 84 

Maple Tapioca Pudding. 158 
Marshmallow Cream ... 95 

Melon Cream 78 

Melon Custard 48 

Mint Sherbet 71 

A Modern Mince Pie... 186 

Oed-Fashioned Baked 

Indian Pudding 161 

Old - fashioned Mince- 
meat 177 

Orange Corn - starch 

Pudding 114 

Orange-Date Pudding. . . 152 

Orange Delight 29 

Orange Jelly with Corn- 
starch Cream 31 

Orange Meringue 109 

Orange and Pear Pie... 190 
Orange-Raisin Pie 168 



Orange-Rice Cream 77 

Orange and Rhubarb 

Dessert 22 

Orange Salpicon 93 

Orange Sponge 61 

Orange Trifle 62 

Peach Batter Pudding. 45 
Peach Batter Pudding. . 57 

Peach Cocoanut Pie 180 

Peach Dumplings 59 

Peach Fluff 91 

Peach-Gelatin Pudding. 21 

Peach Ice , . . . ^2 

Peach Ice-Cream 84 

A Peach Preserve Pie.. 181 
Peach Rice Pudding. . . . 145 

Peach Salpicon 92 

Peach Sherbet 70 

Peach Sillibub 97 

Peanut Blanc - Mange 

with Bananas Ill 

Pear Bavarian Cream... 26 
Pear and Chocolate 

Bavarian Dessert .... 20 

Pear Compote 34 

Pear Condee 46 

Pear Condee 108 

Pear Custard 55 

Pear Custard Pie 169 

Pear Salpicon 99 

Pecan Fig Pudding 136 

Pecan Nut Pie 171 

Pecan and Raisin Pie... 172 

Pineapple Custard 47 

Pineapple Ice 81 

Pineapple Pie 188 

Pineapple Pudding 19 



INDEX 



195 



Pineapple Pudding 47 

Pineapple-Rhubarb Pie. . 183 

Pineapple Salpicon 92 

Pineapple Snow 113 

Pineapple-Tapioca Pud- 
ding 124 

Plain Ice-Cream with 

Jellied Fruit 74 

Plain Plum Pudding. . .132 
A Plum- Cranberry 

Pudding 138 

Plum Pudding Ice- 
Cream 139 

Plum Pudding Jellied. . .133 
Prune Batter Pudding.. 149 
Prune Batter Pudding.. 159 

Prune Mousse 85 

Prune Puff Pudding 149 

Pumpkin - Custard Pud- 
ding 137 

Pumpkin-Date Pie 167 

Pumpkin-Raisin Pie .... 167 

Quince Betty 58 

Quince Dessert, Maple- 
Nut Sauce 25 

Quince Loaf 26 

Raised Strawberry 

Shortcake 51 

Raspberries in Currant 

Mold 37 

Raspberry Sherbet 80 

Red-Currant Water-ice. 69 
Red Raspberry Charlotte. 49 
Red - Raspberry Glace 
with Plain Ice-Cream. 79 



Rhubarb-Apple Pie 182 

Rhubarb-Custard Pie. . . 171 
Rhubarb-Meringue Pud- 
ding 52 

Rhubarb-Raisin Pie 182 

Rhubarb Sherbet 70 

Rhubarb - Tapioca Pud- 
ding 118 

Rhubarb - Tapioca Pud- 
ding 121 

Rhubarb - Tutti - Frutti 

Shortcake 52 

Rice Chocolate Pudding. 115 
Rice and Fig Pudding.. 109 

Sago-Snow Pudding 107 

Sponge-Cake Sillibub... 99 
Sponge - Drops with 

Strawberries 49 

Staffordshire Apple Pud- 
ding 153 

Steamed Cranberry Pud- 
ding 140 

Steamed Indian Fruit 

Pudding 161 

Steamed Orange Pud- 
ding 150 

Steamed Quince Pud- 
ding 145 

Strawberry Baba 50 

Strawberry Cocoanut 

Cup 95 

Strawberry Cream with 
Caramel Sauce ...... 14 

Strawberry Cream Pie.. 191 
Strawberry-Custard Pie. 176 

Strawberry Fluff 101 

Strawberries in Gelatin. 32 



196 



INDEX 



Strawberry Harlequin 
Pudding 105 

Strawberry Marshmallow 
Whip 101 

Strawberry Meringue Ice 67 

Strawberry - Meringue 
Pie 190 

Strawberry-Orange De- 
light 100 

Strawberry Pie 187 

Strawberry or Red- 
Raspberry Sponge 13 



Strawberry Snow Pud- 
ding 16 

Tapioca Dainty 1 19 

Tapioca Fluff with Fruit.118 

Tapioca and Prunes 120 

Tapioca and Rice 103 

Velvet Pudding with 
Raspberries no 

Watermelon Saepicon. 93 



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jgYSQuETT E There is no passport to good soae£$ 
8y Agne* H Morton like good manners. ^ Even though one 
possess wealth and intelligence, his s«<> 
£ess in life i«ay be marred by ignorance of social customs. 
*I A perusal of this book will prevent such blunders. It is 
a book for everybody, for the social leaders as well as for 
those less ambitious. 1} The subject is presented in a bright 
and interesting mannei, -uid represents the latest vogue. 

LETTER WRITING Why do most persons dislike to 
By Agnes H. Morton write letters ? Is it not because 

they cannot say the right thing m, 
the right place ? This admirable book not only shows by 
numerous examples just what kind of letters to write, but by 
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accomplished original letter writer. €J There are forms for all 
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letters. 

QUOTATIONS A clever compilation of pithy quota* 
By Agnes H. Morton iions, selected from a great variety of 
sources, and alphabetically arranged 
according to the sentiment. ^ In addition to all the popular 
quotations in current use, it contains many rare bits of proee 
and verse not generally found in similar collections, fl One 
Important feature of the book is found in the characteristic 
ones from well known authors, in which the familiar 
rm ;s«d^ed to their original sources 



fcPlYAPHS Even death has its humorous siefe, 

By Frederic W. Uitgt* fl There are said to be " sermons in 
Stones," but when they are tombstones 
there is many j smile mixed with the moral. €J Usually 
churchyard humor is all the more delightful because it is 
unconscious, but there are times when it is intentional and 
none the less amusing. <J Of epitaphs, old and new, this 
book contains the be£. It is full of quaint bits of obituary 
fancy, with a touch of the gruesome here and there for a 
relish. 

PROVERBS The genius, wit, and spirit of a nation 
By John rl. Bechte! are discovered in its proverbs, and the 
condensed wisdom of all ages and all 
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the case is often a convincing argument. 1$ This volume 
contains a representative colledtion of proverbs, old and new, 
and the indexes, topical and alphabetical, enable one to find 
readily ju£ what he requires. 

THINGS WORTH Can you name the coldest place ip 
KNOWING the United States or tell what yean 

By John H. Bechtel bad 445 days ? Do you knowt 

r how soon the coal fields of the 

World are likely to be exhausted, or how the speed of a 
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h DICTIONARY OP Most of us dislike to lookups 

MYTHOLOGY mythologies subject because 

|^JohnK.Bechte! <* jke tarn, required, q This 

( book remedies that difficulty 

because in it can be found at a glance just what is wanted, 
r Q It is comprehensive, convenient, condensed, and the infor- 
mation is presented in such an interesting manner that when 
ence read it will always be remembered, q A distinctive 
feature of the book is the pronunciation of the proper names,! 
something found in few other works. 

SLIPS OF SPEECH Who does not make themrj 
By John H. Bcchtel The best of us do. €J Why not 

avoid them ? Any one inspired 
with the spirit of self-improvemciij may readily do so. €J No 
necessity iW studying tules of grammar or rhetoric when this 
book may be had. It teaches both without the study of 
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guide, and is written in a most entertaining and chatty style. 

HANDBOOK OF What is more disagreeable 

PRONUNCIATION than a faulty pronunciatiop?' 
8y John H. Bechtel No other defect so deady 

shows a lack of culture. €J This 
book contains over 5,000 words on which most of us aw 
apt to trip. q They are here pronounced in the clearest aste? 
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is more readilv consulted than a dictwnaiy, and i? iu& m 



PRACTICAL A new word ts a new tool. €f Th» 

SYNONYMS k°°k will not only enlarge your vocabu- 

By John M, Bechte! W. but will skow you how to expres* 

C (^ the exact shade of meaning you have 

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iO less than to the boys and girk under their care. 

i 

«EADY MADE SPEECHES Pretty much everybody 
8y George Hapgood, Esq. in these latter days, is 

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AFTER-DINNER The dinner itself may he ever sol 
STORIES good, and yet prove a failure if thei$ 

By John fTjrison is no "^ lo enlive ' 1 & e company. 

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all of them short and pithy, and so easy to remember thai, 
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?0AST5 Mo& men dread being called upon to 

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TREASURY the power of skillful and forcible 

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more readily acquired if the person 
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C[ There is also a list of over 200 questions for debate, with 
arguments both affirmative and negative. . 



PUNCTUATION Few persons can punctuate properly j 
By Paul Allardycc to avoid mistakes many do not punCtu 

^ ate at all. fl A perusal of this book 

will remove all difficulties and make all points clear. *I The 
rules are plainly stated and freely illustrated, <hus furnishing 
a most useful volume. ^ The author is everywhere recog- 
nized as the leading authority upon the subject, and what 
be has to say is practical, concise, and comprehensive 



O^ATOI^Y iFew men ever enjoyed a wider ex* 

By Henry Ward Qeecker perience or achieved a higher repu- 
tation in public speaking than Mr. 
Beecher. § What he had to say on this subject was bom 
of experience, and his own inimitable style was at once both 
statement and illustration of K* iheme. €fl This volume is a 
unique and masterly treatise on the fundamental principles <of 
^rue oratory. 

CONVERSATION Some people are accused of talkiif 
By J. P. Mahaffy too much. But no one is eve. 

xaken to task for talking too well. 
Mf Of all the accomplishments of modern society, that of 
being an agreeable conversationalist holds first place. 
Nothing is more delightful or valuable. ^ To suggest what 
to say, just how and when to say it, is the general aim of 
this work, and it succeeds most admirably in its purpose. 

READING The ability to read aloud well, 

AS A FINE AUT whether at the fireside or on the 
• By Ernest Legouve public platform, is a fine art. 

>1| The directions and suggestion* 
cont^.ied in this Tvork of standard authority will go far 
towatd the attainment of this charming accomplishment 
fj The work is especially recommended to teachers and 
others interested in the instruction of public school pupils. 



SOCIALISM Socialism is "in the air.'* €f Reference?' 
By Charles H. Oh** to the subject are constantly appearing 
C newspapers, magazines, and other 
publications. 1$ But few persons except the socialists them- 
selves have more than a dim comprehension of what it really 
means. ^ This book gives in a clear and interesting manner 
a complete idea of the economic doctrines taught by the beat' 
socialists. 

JOURNALISM What is news, Low is it obtained, how 
By Charles H. Olin handled, and how can one become a 
Journalist? €J These questions are all 
answered in this book, and detailed instructions are given for 
obtaining a position and writing up all kinds of "assign- 
ments." €J It shows what to avoid and what to cultivate, 
and contains chapters on book reviewing, dramatic criticism 
and proofreading. 

VENTRILOQUISM Although always a delightful form 
By Charles H. Olin of entertainment, Ventriloquism is 

to most of us more or less of a 
mystery <[ It need be so no longer. 1$ This book exposes 
the secrets of the art completely, and shows how almost 
anyone may leam to " throw the voice " both near arid far. 
€][ Directions for the construction of automatons are given! 
as well as good dialogue for their successful operation*. 
€J Fully illustrated. 



CONUNDRUMS Conundrums sharpen our wits and 
By Dean Rive* lead us to think quickly. €J They are 

also a source of infinite amusement 
and pleasure, whiEng away tedious hours and putting every- 
one in good humor. ^ This book contains an excellent col- 
lection of over a thousand of the latest, brightest, and most 
j up-to-date conundrums, to which are added many Biblical 
poetical, and French conundrums. 

MAGIC There is no more delightful form of enter- 

By Ellis Stanyon tainment than that afforded by the per- 
formances of a magician. €| Mysterious as 
these performances appear, they may be very readily learned 
if carefully explained. <[ This book embraces full and 
detailed descriptions of all the well known tricks with coms t 
handkerchiefs, hats, flowers, and cards, together with a 
number of novelties not previously produced or explained 
Q Fully illustrated. 

HYPNOTISM There is no more popular of 

By Edward H. Eldridge. A. M. interesting form of entertain* 

ment than hypnotic exhibitions, 
and everyone would like to know how to hypnotize. C[ By 
following the simple and concise instructions contained in this 
complete manual anyone may, with a little practice, readife 
bam how to exercise this unique and strange power* 



WHIST "According to Cavendish*' is now 

By Cavendish almost as familiar an expression as 

Twertty-third Edition "according to Hoyle." CJ No whist 
player, whether a novice or an expert* 
can afford to be without the aid and support of Cavendish. 
No household in which the game is played is complete 
without a copy of this book. ^ This edition contains all of 
the matter found in the English publication and at one-fourth 
the cost. 



PARLOR GAMES " What shall we do to amuse our- 
By Helen E. Hoi lister selves and our friends?" is a ques- 

tion frequently propounded on rainy 
days and long winter evenings. 1$ This volume most happily 
answers this question, as it contains a splendid collection of 
all kinds of games for amusement, entertainment, and instruc- 
tion. <| The games are adapted :o both old and young, and 
all classes will find them both profitable and interesting. 



ASTRONOMY s Can you tell what causes 

The Sun and His Family day and night, seasons 

By Julia MacNair Wright an ^ years, tides and 

eclipses? Why is the 
»ky blue and Mars red ? What are meteors and shooting 
stars ? €J These and a thousand other questions are answered 
in a most fascinating way in this highly interesting volume. 
Few books contain as much valuable material eo pleaaMfcfr 
packed in so small a space, ^ Illustrated. 



BOTANY t The scientific study a 

The Story of Plan* Life Botan y made as Uteres- 

By Julia MacNair Wright in 8 as a **? tal f • i II » 

better reading than such 

tales, because of the profit €J Each chapter is devoted to 

the month of the year hi which plants of that month are if 

evidence. Not only is the subject treated with accuracy, 

[but there is given much practical information as to the care 

and treatment of plants anu flowers. €J Illustrated. 

FLOWERS: Every woman loves flowery 

HOW to OrOW Them Dut * ew succeed in growing 

By Eben E. Rexford mem - With the help so 

clearly given in this book no 
one need fail. €J It treats mainly of indoor flowers and plants 
—those for window gardening ; all about their selection, care, 
soil, air, light, warmth, etc. C| The chapter on table decora- 
tion alone is worth the price of the book. ^ While the sub- 
ject of flowers is quite thoroughly covered, the style used is 
plain, simple, and free from all technicalities. 

DANCING A complete instructor, beginning with 

By Marguerite Wilson the first positions and steps and leading 
up to the square and round dances. 
4J It contains a full list of calls for all of the square dances, 
and the appropriate music for each figure, the etiquette of 
the dances, and 1 00 figures for the german. ^ It is unusu- 
ally well illustrated by a large number of original drawings: 
€J Without doi>bt the best book on the subject. 



ASTROLOGY If you wish to obtain a horoscope of 
By M. M. Ma«grcgor your entire life, or if you would like *o 
know in what business or profession you 
will best succeed, what friends you should make, whom you 
should marry, tne kind of a person to choose for a business 
partner, or the time of the month in which to begin an 
enterprise, you will find these and hundreds of other vital 
questions solved in this book by the science of Astrology. 

PHYSIOGNOMY Kow can we judge whether a mal 
By Leila Umax may be trusted to handle money for 

us? fl[ How can a woman analyze 
a man who would marry her ? €J Partly by words, partly 
by voice, partly by reputation, but more than all by looks — 
the shape of the head, the set of the jaw, the line of the 
mouth, the glance of the eye. €J Physiognomy as explained 
in this book shows clearly how to read character with every 
point explained by illustrations and photographs. 

GRAPHOLOGY : Do you know that every 

How to Read Character time you write five or 
from Handwriting s " *» y° u n™* a 

By Clifford Howard complete record of your 

character? Anyone who 
understands Graphology can tell by simply examining your 
handwriting just what sort of a person you are. €| There is 
no method of character reading that is more interesting, more 
trustworthy, and more valuable than that of Graphology, 
and it is the aim of this volume to enable anyone to become 
H mastrr of this most fascinating art 



